French Onion Soup, a comfort meal that is hearty and robust. I know you want some.
Did you know January is National Soup Month? What better time than now to make French Onion Soup? It’s flavorful, rich and great for a cold day. This homemade soup is topped with melted Swiss and Parmesan cheeses that can be eaten as a first course or an entreé. It is easy to make, and looks beautiful.
One of my friends was looking for a French Onion Soup recipe recently and I suggested this one. She posted on Facebook and said she was going to make it and included a link. When someone asked her how it turned out, she said, “Not good.” I was shocked and distressed!
This is a terrific recipe. My reaction was to think that I had not written the recipe correctly. (And therefore, it’s my fault.) But when I told Don about it, he said, “I wonder what she did wrong?” Hmmmm. A very different take on one simple comment!
Whose Interpretation Was Correct?
Later, when I checked with my friend, she said that she had burned the toast and wasn’t sure the bowls were ovenproof, so melting the cheese was a problem. Whew! I’m so glad it wasn’t a problem with my recipe. We have made this French Onion Soup recipe numerous times, and it is always delicious.
And my friend made it again and let me know she loved it. I was so relieved!
Look What’s For Supper
What You Need
I don’t have a specific soup pot; I always use one of my Dutch Ovens. A Dutch Oven is a terrific size pot and it is very versatile. It holds 6 quarts and has a cover. It can be used to make soup, bake a roast, make a casserole, or fry a piece of meat.
For this recipe you will need some good ovenproof soup bowls (you can use them for Chili too)!
French Onion Soup Recipe
If you are not keen on standing at the stove to make caramelized onions, but you want a hearty French Onion Soup, start with instruction #2 and use the onions you make ahead in Slow Cooker Caramelized Onions. It will take you about 20-30 minutes to finish up the recipe and sit down to supper.
French Onion Soup
A hearty soup, rustic and delicious.
- 4 medium onions sliced
- 2 tablespoons butter or olive oil
- 2 10-ounce cans beef or vegetarian broth condensed
- 1 1/2 cups water
- 1 bay leaf
- 1/8 teaspoon pepper
- 1/8 teaspoon thyme leaves
- 4 slices French bread Cut 3/4 to 1 inch thick
- 1 cup shredded Swiss cheese about 4 ounces
- 1/4 cup grated Parmesan or Pecorino Romano cheese
Cook onions in oil (or butter) in a 3-quart saucepan, covered, over medium heat for about 15 minutes until the onions are tender.
- Add broth, water, bay leaf, pepper and thyme.
- Bring to a boil and then reduce heat to a simmer.
- Cover and simmer for 15 minutes.
- Place bread slices on a cookie sheet and broil about 1 minute until golden brown.
- Turn, broil the opposite side until golden brown. Or, you can simply toast them.
- Place bread in the bottom of 4 oven-proof bowls. Add broth. Top with Swiss cheese, then sprinkle with Parmesan or Pecorino Romano cheese.
- Place bowls on cookie sheet.
Broil about 5 inches from heat until cheese is melted and golden brown, about 1 to 2 minutes. (Watch carefully!)
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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