Prep 15 mins
Cook 50 mins
Here is the original recipe from my sister-in-law. I also posted the one with all the changes we made named what else but....French Onion Soup II.
- 4 cups onions, thinly sliced
- 3 tablespoons butter or 3 tablespoons margarine
- 5 cups beef broth
- 1 beef bouillon cube
- 1 teaspoon Worcestershire sauce
- 1 dash pepper
- 4 ounces swiss cheese, shredded (1 cup)
- 1⁄4 cup parmesan cheese, grated
- 6 slices French bread (toasted)
- Sauté onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender.
- Stir in broth, bouillon cube, pepper and Worcestershire sauce.
- Bring to a boil.
- Cover and reduce heat and simmer 25 minutes.
- In medium bowl combine cheeses.
- Ladle soup into six oven proof bowls, top with a slice of toasted bread.
- Sprinkle 2 Tbsps of cheese mix on top of bread.
- Place bowls on foil lined cookie sheet.
- Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly.
Hmmmm. DH followed the recipe exactly, but we were quite disappointed. Tasted very bland. We used low sodium beef broth and bullion, but then I had to add some salt to try and perk it up a bit. Didn't help. Thanks, though, for sharing your recipe.
Absolutely wonderful! It was easy to make and tasted great. I made it early today, and we had it for dinner...I added about 1/2 cup of some red wine with the broth, and 2 cloves of garlic with the onions. Used slices of swiss instead of shredded, personal preference. Looking forward to the next time!
I think this one is the real french soup but I'm afraid some wine is missing ! Thank you.