Prep 10 mins
Cook 1 hr 30 mins
A slightly sweeter, stronger flavored French Onion Soup recipe than most I've seen published. It's not diet food, but it sure is delicious! A mix of different onions also adds to the flavor. I've tweaked it over the years, and this is what I have found to be my favorite. I make it at least twice a month. It's an easily modifiable recipe to suit your taste, but seriously, I can't live without the molasses - it gives it a real depth.
- 2 tablespoons butter
- 6 large onions, thick french cut (I use a mix of red, yellow, white and sweet )
- 32 ounces beef broth
- 1⁄2 cup white wine (optional)
- 4 tablespoons flour
- 1 tablespoon sugar
- 2 tablespoons molasses
- Worcestershire sauce, to taste
- black pepper, to taste
- 1 French baguette, sliced
- monterey jack cheese, sliced
- Melt butter in a stock pan.
- Add onion, cover and sweat for 10 minutes.
- Add sugar and molasses and stir well. Cover and continue cooking for 20 minutes.
- Add flour and stir well to evenly distribute and avoid flour lumps, this will take a minute or two ( I add the flour a bit at a time to stop it from clumping).
- Add beef broth, wine (if using), Worcestershire and pepper. Cover and simmer for one hour, stirring occasionally.
- Put a layer of cheese on a baguette slice for each bowl of soup you will be serving. Bake in a 400°F oven until cheese has melted and starts to slightly brown.
- Place baguette slice in bowls and ladle soup over.
- Enjoy, I personally add more black pepper when I eat this.
There was a sale today on Vidalia onions and I just love onion soup so I figured I would give this a try. Fabulous recipe and the molasses is key to the unique flavor. A definite keeper - thanks for sharing!