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french onion soup - mw

(4 ratings)
Blue Ribbon Recipe by
Hope Wasylenki
Gahanna, OH

I adore French onion soup. I've ordered it in many a restaurant only to be semi-disappointed in one way or another. So... I recently revamped my recipe to cook the onions in the oven (due to a video lesson I saw elsewhere). The beefy flavor is boosted by using condensed consommé. I've used a bit of Kentucky Bourbon to deglaze the pan and get all that rich flavor from the bottom of the pot, too. Hope you enjoy the soup like we do.

Blue Ribbon Recipe

Ooh... if you love French onion soup, you'll adore this recipe. It's divine! It has a velvety beef flavor with a sweet caramelized onion aroma. The ooey, gooey Swiss cheese and tender bites of French bread melt in your mouth. It's well balanced and rich in flavor. There are a few steps to this recipe, but it's worth it. The result is a flavorful and heavenly French onion soup.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr
method Stove Top

Ingredients For french onion soup - mw

  • SOUP
  • 1/4 c
    olive oil
  • 6 lg
    yellow onions
  • 2 Tbsp
  • 3 Tbsp
    Makers Mark or Wild Turkey bourbon
  • 1 Tbsp
    apple cider vinegar
  • 2 can
    condensed beef consommé (10 3/4 oz)
  • 4 c
    beef broth (low fat, low sodium or homemade)
  • 4 c
    chicken broth (low fat, low sodium or homemade)
  • 2-3 sprig
  • salt and ground black pepper, to taste
  • 8 slice
    French bread (cut about 1 inch thick)
  • butter
  • 2 c
    Swiss cheese, shredded
  • 16 slice
    Jarlsberg cheese

How To Make french onion soup - mw

  • 1
    SOUP: Pre-heat oven to 425°F.
  • Diced onion on a cutting board.
    Peel and dice onions. I generally go for a medium-sized dice, but you can also use a rough chop.
  • Sauteeing onions in an oven safe pan.
    Heat a large oven-safe skillet on your stovetop (med-high). Pour in the olive oil and stir in the onions until coated in oil.
  • Onions cooking in the oven.
    Place skillet into the preheated oven. Cook onions in the oven for about an hour or so - stirring every 15-20 minutes - until onions are tender and starting to brown.
  • Sprinkling sugar over caramelized onions.
    Move skillet back onto the stovetop. Sprinkle onions with sugar. Continue cooking and stirring the onions over medium heat until they begin browning and sticking to the bottom (this takes about 5 - 10 minutes).
  • Adding bourbon and vinegar to onions.
    Move skillet to a cold burner; pour in the bourbon and vinegar.
  • Scraping brown bits off the bottom of the pan.
    Move skillet back to the hot burner and bring contents to a boil while using a wooden spoon to scrape the brown bits from the bottom.
  • Scraping onions into a pot.
    Scrape onion mixture into a large soup pot (about 5-6 quarts).
  • Adding additional liquid to the soup.
    Stir in undiluted consommé along with the beef and chicken broths.
  • Tossing in a thyme sprig.
    Toss in thyme sprigs. Bring to a boil, skimming foam, as desired. Reduce heat to low, cover and simmer for about an hour. Add salt and pepper, to taste.
  • Bread slices on a baking sheet.
    TOPPING: Move rack to 6 inches below broiler. Turn on broiler to heat. Place bread slices on a baking sheet.
  • Bread toasted to golden brown.
    Toast both sides of bread slices to a golden brown.
  • Lightly buttering the bread.
    Lightly butter one side.
  • Ladling the soup into a ramekin.
    Ladle soup into oven-safe bowls and place onto a sheet pan.
  • Topping the soup with a bread slice.
    Place a slice of toasted bread (buttered side up) in each bowl.
  • Topping the soup with Swiss cheese.
    Top bread with 1/4 cup shredded Swiss.
  • Topping Swiss cheese with Jarlsberg cheese.
    Then top with 2 slices Jarlsberg.
  • Cheese broiled and melted.
    Re-arrange oven rack under the broiler, if needed, to accommodate the height of bowls. Broil the bowls of soup until cheeses are melted and bubbly - about 6 minutes.