Total Time
1hr 5mins
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.

Ingredients Nutrition

Directions

  1. Sauté onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender.
  2. Stir in broth, bouillon cube, pepper and Worcestershire sauce.
  3. Bring to a boil.
  4. Cover and reduce heat and simmer 25 minutes.
  5. In medium bowl combine cheeses.
  6. Ladle soup into six oven proof bowls, top with a slice of toasted bread.
  7. Sprinkle 2 Tbsps of cheese mix on top of bread.
  8. Place bowls on foil lined cookie sheet.
  9. Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly.
Most Helpful

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.

Suzie January 06, 2010

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!

MickiMause April 10, 2006

I think this one is the real french soup but I'm afraid some wine is missing ! Thank you.

n.gluckmann February 04, 2006