Prep 10 mins
Cook 15 mins
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.
- 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)
- 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.
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.
Hi Emjay99; I made your marvelous soup last night and enjoyed it to no end. I did add 2 tablespoons of Worcestershire Sauce to your recipe, gave it that extra little tang. Thank you so much for sharing. "Uncle Bill"
I chose your French Onion Soup recipe over all of the others that I'd reviewed--and I want to say that your's is simply delicious! My husband stated he never thought the day would come when he would love onion soup--but he sure likes your's. He could make a meal on two bowls of it. I did add a couple more sliced onions to my soup pot--because they shrink when all of their moisture has been sweated out of them. I wanted plenty of onions in the broth. I used 3 cans of beef broth for the consomme and omitted the water, plus I reduced the white wine to 1/4 cup. Before ladling the soup into our individual bowls, I cut up a stick of mozzarella string cheese for the bottom of each bowl. I followed the rest of your recipe, exactly as you've have stated it.