French Onion Soup

Susan Bickta

By
@souxie

I found a recipe for French Onion Soup in a Gourmet magazine in 1978. it was made the traditional way with homemade beef stock. My take on this recipe is much easier and less time consuming. I've been told it tastes just like (and maybe even better) than the time consuming version. If you like French Onion Soup with lots of melted cheese on top...... you have to try this recipe!! Enjoy!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1
loaf french baguette
4 Tbsp
butter
1/4 c
vegetable oil
2 lb
cooking onions, sliced
1 Tbsp
sugar
1/2 tsp
mustard powder
3 Tbsp
all purpose flour
3 can(s)
beef consomme (10 3/4 ounces) (not beef broth)
1
soup can water
1
soup can dry white wine
6 oz
gruyere cheese, in 6 slices

Directions Step-By-Step

1
Heat broiler. Cut baguette into 1-inch thick slices and place on a baking sheet. Place under broiler for 3-4 minutes or until toasted. Remove from oven and set aside.
2
Place a 4 quart Dutch oven over medium high heat. Add the butter and oil. Heat until butter is melted. Add the onions and cook, stirring often, until onions are wilted and soft. Add the sugar and cook an additional 5 minutes. Add the flour and dry mustard powder. Mix well and cook for 3-4 minutes.
3
Add the consomme, water and wine. Mix well and cook for 8-10 minutes until heated thru and flour has dissolved.
4
Place 6 soup crocks on a sturdy baking sheet. Ladle soup into crocks and top each with a slice of the toasted baguette. Place a slice of Gruyere on top of each, making sure part of cheese slice overlaps edge of soup crock. (This will ensure cheese will not sink to bottom.)
5
Place filled crocks under broiler and broil for 3-4 minutes or until cheese is hot, bubbly and slightly browned.
6
Carefully remove from oven and serve with remaining toasted baguette slices for dunking.
7
Bon Appetit!!!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Dairy
Regional Style: French
Other Tag: Quick & Easy
Hashtags: #onions, #gruyere, #consomme