Better Than TGI Friday's French Onion Soup

Total Time
50mins
Prep 5 mins
Cook 45 mins

The dry white wine is a wonderful addition, and may be ommitted if you like. From Copykat.com (http://www.copykat.com)

Ingredients Nutrition

Directions

  1. Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.
  2. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.
  3. Increase heat to high, remove lid, add sugar, and salt.
  4. Sauté, stirring often until onions are very soft, and a deep golden brown.
  5. Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes.
  6. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine.
  7. Season to taste with salt and pepper, and simmer for 30 minutes.
  8. Preheat oven to 425 degrees.
  9. Brush hamburger buns with remaining butter,and place bread in oven, and let this brown.
  10. When the bread as browned remove it from the oven.
  11. Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup.
  12. Add one slice of provolone, and place soup bowls in a baking dish, and place into oven.
  13. When the cheese has toasted remove.
  14. You may also wish to use a baguette if you have it on hand.
  15. You do not need to place the soup back into the oven.
  16. You can simply top with cheese and serve.

Reviews

(6)
Most Helpful

Have tried several recipes for French Onion Soup - several from here, several from epicurious and this is by far the easiest and the most tasty. The only thing I changed is adding one bay leaf, a little extra salt, a teaspoon of thyme and I used french bread and gryere cheese. Just a personal preference. I have gone by the recipe to a t as well and it was still really good though.

macw1_2000_7828346 September 08, 2013

Tried this French Onion Soup recipe todayand was very impressed as was my girlfriend. Its a keeper.

ChefHoss1 January 05, 2012

Very tasty. I cut the recipe down to 2 servings and it worked out very well.

Marie Nixon July 28, 2009

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