Prep 20 mins
Cook 40 mins
One last comfort food for January.
- 19.71 ml butter
- 3 large onions
- 2 clove garlic, minced
- 4.92 ml dried thyme
- 4.92 ml salt
- 2.46 ml ground black pepper
- 1419.54 ml beef broth (I use 3 cans beef boullion and 1 cup water with a boullion cube)
- 236.59 ml grape juice
- 6 slice French bread, toasted lightly (1" thick)
- 354.88 ml grated gruyere or 354.88 ml swiss cheese
- In medium saucepan, heat butter and saute the onions on low heat for 20-30 minutes until soft and golden brown, stirring often.
- Add the garlic, thyme, salt and pepper and cook another 4-5 minutes.
- Add beef broth and grape juice.
- Cover and simmer for 15 minutes.
- Taste for seasoning.
- (Can be made ahead up to this point.) Preheat oven to 400 degrees.
- Place soup in 6 ovenproof bowls.
- Top each bowl with a slice of French bread and about 1/4 cup grated cheese.
- Bake for 5 minutes until cheese has melted.
- Serve at once.
- Serves 6.
This was a very nice Onion Soup, however, for our preference the grape juice made it just a little too sweet and I only used 1/2 the amount stated due to calorie concerns. I also used Provolone cheese as that is what I had on hand. Thanks for sharing. Made for Cookbook tage gaem in the Game Forum.
Yay! My first french onion soup attempt and it was delicious! Easy to make with so few ingredients! I love the taste the grape juice brings. I used regular beef broth, but will try beef bullion for more flavor next time. Thanks!
I wanted a quick and easy french onion soup recipe. I thought it odd to add grape juice but that it the beauty of this recipe. It gives that acidity with a common household item without having to go buy something special. Excellent recipe. Tastes great. I added more garlic because I love it and also some chives.