Not So French Onion Soup

Jane Whittaker


This soup is my favorite way of making onion soup.
I can't imagine why rest's charge so much for it, when there are so few ingredients, and it is so simple to put together.

★★★★★ 19 votes
20 Min
1 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The good news: THIS is the kind of soup to pay big bucks for. Better news? Thanks to Jane you don't have to!

This easy, budget-friendly recipe is a sure-fire favorite.


6 large
3 Tbsp
3 Tbsp
vegtable oil
64 oz
( 2-32 ounce) containers beef broth
2 tsp
beef base
1/8 tsp
crushed red pepper
1 tsp
black pepper
1 tsp
dried parsley
1 tsp
worchestershire sauce
1 large
bay leaf
2 slice
swiss cheese per bowl of soup
1 slice
toast per bowl of soup


1Peel and slice onions 1/4 inch thick, then half them, making a half moon shape.
2Saute the onions in the butter and oil until carmelized, stirring occasionaly. My stove top it takes about 25 minutes.
3Add beef stock, beef base, and seasonings.
4Simmer 20 minutes.
5Set broiler to high, set rack 6 inches from heat source.
6Cut bread to fit your soup crock, toast.
7Ladle soup into oven safe crock, top with toast, then 2 slices of swiss cheese.
8Broil until cheese is melted and starting to brown.

About this Recipe

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