French Onion Soup
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 14.79 ml butter
- 5 onions, halved and sliced thin
- 1 clove garlic, minced
- 29.58 ml flour
- pepper (do not add salt!)
- 4.92 ml sugar
- 2.46 ml dried leaf thyme (not ground!)
- 2 can consomme
- 414.03 ml water
- 236.59 ml white wine
- 14.79 ml chopped fresh parsley
-
For the topping
- 4 slice French bread, 1 inch thick
- 473.18 ml combination of grated cheese (swiss, parmesan, mozzarella, edam is good)
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Emjay99
Canada