french onion soup

Name: French Onion Soup
Prep time: 30 min
Cook time: 1 h 30 min
Ingredients: 3 tablespoon(s) butter; 2 tablespoon(s) oil, canola or olive; 4 - 5 large sweet yellow onions, thickly sliced; - salt and pepper; 4 can(s) beef broth; 2 -3 - beef bouillon, cubes; 2 can(s) water (using the broth can); 2 - bay leaves, dried; 1/2 teaspoon(s) dried thyme; 1 teaspoon(s) italian seasoning; 2 - 3 clove(s) garlic; 2 tablespoon(s) a-1 sauce; - french bread, day old (sliced); - gruyere, swiss, monterey jack or mozzarella cheese

(2 RATINGS)

48 Pinches

ginger nix

warrior, AL

Updated on Sep 1, 2010

Childhood relived! This is a recipe that I created that is very similar to the one served at Michael's Steakhouse in Birmingham, AL. years ago. Whenever there was something to celebrate in our family, this was the restaurant we were at for the occasion. Whatever you ordered off the menu came with a bowl of their French Onion Soup. Delish!!

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prep time 30 Min

cook time 1 Hr 30 Min

method ---

yield

Ingredients

3 tablespoons butter
2 tablespoons oil, canola or olive
4 - 5 large sweet yellow onions, thickly sliced
- salt and pepper
4 cans beef broth
2 -3 - beef bouillon, cubes
2 cans water (using the broth can)
2 - bay leaves, dried
1/2 teaspoon dried thyme
1 teaspoon italian seasoning
2 - 3 cloves garlic
2 tablespoons a-1 sauce
- french bread, day old (sliced)
- gruyere, swiss, monterey jack or mozzarella cheese

How To Make french onion soup

Step 1

Heat your dutch oven up to med. and melt butter & oil. Add the sliced onions, along with a dash of salt and pepper, reduce heat to med-low. Let these cook for 10 - 12 mins., getting a pale golden brown...do NOT let them cook too quickly or they will burn and be bitter.

Step 2

Add the broth, water, bouillon cubes, bay leaves, thyme, italian seasoning, garlic and A-1 sauce. Stir to combine. Bring to a gentle bubble and allow to simmer at least 30 mins. up to 1 1/2 hrs. (as with any soup the longer the better, just be careful not to allow your onions to wither away). If it looks too dry, add a bit more liquid. Some even add 1/2 c. wine to this type soup.
Step 3

Remove the bay leaves. Ladle soup into oven proof bowls and place onto a baking sheet. Top with a slice of french bread and a generous handful of cheese. Gruyere is costly, but worth it! However, a nice swiss will give you a very similar taste without the added expense. Other cheeses that I think would work well are monterey jack and mozzarella. Place in the oven under the broiler until the cheese has melted. Enjoy.
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