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- Dish type
- Vegetable soup
- Root vegetable soup
- Onion soup
A highly flavoursome French onion soup made with beef stock and topped with a cheese crusted crouton. It's simple and delicious soup that will make you come back for more.
995 people made this
- 125g unsalted butter
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1.2 litres beef stock
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- salt and pepper to taste
- 4 slices French baguette
- 4 slices mozzarella cheese
- 2 slices Gruyere cheese, diced
- 4 tablespoons grated Parmesan cheese
MethodPrep:15min ›Cook:50min ›Extra time:1hr5min › Ready in:2hr10min
- Melt butter with olive oil in an 8 litre or similar sized stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef stock, sherry and thyme. Season with salt and pepper and simmer for 30 minutes.
- Preheat the grill.
- Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of mozzarella, 1/2 slice diced Gruyere and 1 tablespoon Parmesan cheese. Place bowls on baking tray and grill until cheese bubbles and browns slightly.
Reviews & ratingsAverage global rating:(1227)
Reviews in English (926)
Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown (not burnt) before adding the stock and other ingredients. Try it, you will be amazed at the richness it adds. I also like to toast the French bread a bit before it goes onto the soup, the bread is less slimy soggy if it is toasted.-25 Apr 2005
Delicious!!!! I give this 10 stars with a few minor changes. I used less than half the amount of butter, and PLEASE be sure to caramelize the onions! Instead of sherry, I opted for a dry red wine and make sure you toast your bread before putting under the broiler with the cheese. Otherwise it is just too soggy. Thanks!-05 Sep 2007
I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants in town (that is not kid-friendly so we had to find a babysitter too) to get the best onion soup in town but thanks to Lori Levin, I can make it myself! I sliced about 5 large onions and cooked them for about 40 minutes over med heat, stirring them once in a while. Then I added 1 minced garlic clove in for about one minute before adding 1/2 cup white wine (a bit more than 2 tbsp!). I let it cook until almost dry then I sprinkled the onions with flour and cooked that (while constantly stirring) for about 3 minutes. Then I added 5 cans of beef broth and cooked for about 20 minutes. I used grated Gruyere and this was absolutely the best french onion soup I have ever had and I can't believe I made it myself!! Thanks Lori!!-25 Aug 2003