Recipe by Emjay99
Of all the french onion soup recipes I have tried, this one I think has the best classic flavour. The secret is the leaf thyme and teaspoonful of sugar.
Top Review by Rex Gerhardt
Although this soup is "Good" it is far to complicated/complex. Too many flavors competing for front stage. Is this a consomme with onions or even an onion gravy. I prefer simple when it comes to Onion Soup. Let the onion take the lead with a simple watery broth as a back drop. The bread will add the needed body to the soup. There is no need for the flour.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 onions, halved and sliced thin
- 1 clove garlic, minced
- 2 tablespoons flour
- pepper (do not add salt!)
- 1 teaspoon sugar
- 1⁄2 teaspoon dried leaf thyme (not ground!)
- 2 cans consomme
- 1 3⁄4 cups water
- 1 cup white wine
- 1 tablespoon chopped fresh parsley
For the topping
- 4 slices French bread, 1 inch thick
- 2 cups combination of grated cheese (swiss, parmesan, mozzarella, edam is good)
Directions See How It's Made
- Heat oil and butter and saute onion and garlic until soft, do not brown.
- Sift over flour and add pepper, sugar and thyme and cook gently about a minute.
- Pour in the consomme, water and wine.
- Add parsley.
- Simmer gently about 15 to 20 minutes until onions are limp.
- Ladle the soup into 4 deep oven proof bowls preferably ones that have handles.
- Place a slice of bread on top of the soup, push down slightly and smother with a 1/2 cup cheese mixture per bowl.
- Broil until the cheese is melted and bubbling.