french onion soup

Name: French Onion Soup
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: French
Ingredients: 1 - loaf french baguette; 4 tablespoon(s) butter; 1/4 cup(s) vegetable oil; 2 pound(s) cooking onions, sliced; 1 tablespoon(s) sugar; 1/2 teaspoon(s) mustard powder; 3 tablespoon(s) 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 ounce(s) gruyere cheese, in 6 slices

(1 RATING)

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Susan Bickta

Kutztown, PA

Updated on May 4, 2014

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!

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 - loaf french baguette
4 tablespoons butter
1/4 cup vegetable oil
2 pounds cooking onions, sliced
1 tablespoon sugar
1/2 teaspoon mustard powder
3 tablespoons all purpose flour
3 cans beef consomme (10 3/4 ounces) (not beef broth)
1 - soup can water
1 - soup can dry white wine
6 ounces gruyere cheese, in 6 slices

How To Make french onion soup

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.

Step 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.
Step 3

Add the consomme, water and wine. Mix well and cook for 8-10 minutes until heated thru and flour has dissolved.
Step 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.)
Step 5

Place filled crocks under broiler and broil for 3-4 minutes or until cheese is hot, bubbly and slightly browned.
Step 6

Carefully remove from oven and serve with remaining toasted baguette slices for dunking.
Step 7

Bon Appetit!!!
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