Prep 8 mins
Cook 35 mins
Very good! Easy to make.
- 946.36 ml thinly sliced onions
- 7.39 ml sugar
- 1.23 ml pepper
- 59.14 ml vegetable oil
- 946.36 ml beef broth
- 4 slice French bread, toasted
- 118.29 ml shredded swiss cheese
- In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
- Stir often.
- Add broth; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes.
- Ladle into ovenproof bowls.
- Top each with bread and cheese.
- Broil until cheese is bubbly.
This is at best ok as a lazy way to make the soup.
Sorry but if you have to add sugar to the onions you truly don't know how to make it. The sweetness comes from the sugars in properly caramelized, well browned, but not burned, onions. The process takes longer over medium heat with lots of stirring and some attention (the darker you can get the onions without burnibg the better) but the final result is far superior. Fresh or dried thyme (cut the amount when dried because it can overpower, it's very strong) added to the onions as they cook and white wine to deglaze the onions is essential. Add your stock or broth and let it simmer and develope.
Just as an aside, it's best to make this (as with any soup) today and serve it tomorrow. The flavours marry and give you something amazing
A simple, quick, and tasty version of French Onion Soup. I've been searching for an easy version of this soup, and this recipe fit the bill. I used a mix of white and yellow onions and sprinkled Gruyere cheese on top of the french bread. Excellent!
Nummy Nummy Nummy!!!!! Don't change a thing -- make it just like this and you'll be in heaven!