the best french onion soup, peg's way
I started with a French Onion Soup recipe that I really liked, but it needed a little work. Three months later, it's perfect. If you need a quick, delicious meal in a hurry, this is it. Restaurant quality. My husband's favorite soup. A lighter, healthier, smoother take on an old favorite.
prep time
10 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 large onions, thinly sliced (or 3 medium)
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 4 cups beef stock
- OPTIONAL
- 4 slices French or Italian bread, thickly sliced
- 2 - 4 slices provolone cheese
How To Make the best french onion soup, peg's way
-
Step 1*This will make two very large servings or three smaller ones.* Slice onions into the desired shape. I like to thinly slice them.
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Step 2Melt 2 Tbsp butter in a large soup kettle. Add onions, sugar, and pepper, and slowly caramelize until golden.
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Step 3When golden and caramelized, add salt and flour. Cook over low heat for one minute. Then, add beef stock and stir.
-
Step 4Bring to a boil, turn down the heat, and simmer on low for one hour.
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Step 5After one hour, preheat the oven to broil. Slice bread into thick slices, place on a small cookie sheet, butter, and broil quickly until toasted.
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Step 6Ladle soup into two or three oven-proof soup crocks, leaving 1" of space at the top. Place toasted bread in bowls and top with full slices of cheese. Place crocks on a cookie sheet and return to the broiler, just until the cheese has melted and begins to brown. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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