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    You are in: Home / Recipes / Out of This World French Onion Soup Recipe
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    Out of This World French Onion Soup

    Out of This World French Onion Soup. Photo by lazyme

    1/1 Photo of Out of This World French Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    1 hrs 30 mins

    4 hrs

    MMinMI's Note:

    This recipe is develops the deep sweet onion flavor by baking the onions to reduce them, then cooking the onions on the stove and deglazing the pan 3 times.... redundant yes, but worth the effort. SO GOOD!

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    Units: US | Metric


    1. 1
      FOR THE SOUP: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Spray the inside of heavy bottomed large (at least 7 quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from over and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and side of pot after 1 hour.
    2. 2
      Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot until liquid evaporates and onions brown, 15 to 20 minutes, reduce heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more time, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
    3. 3
      Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
    4. 4
      TO SERVE: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 toasted bagette slices (do not overlap) and sprinkle evenly with gruyere. Broil until cheese is melted an bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

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    Ratings & Reviews:

    • on October 26, 2008

      Fabulous! I consider myself a connoisseur of French Onion Soup. I order it every where they serve it to rate it. This one is one of the best: "not too salty and the onions were not mushy." I'd add a few tblns of Cognac just before serving....

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    • on September 30, 2008


      Yum! This is a little more work than usual (at least to me, lol) for a French Onion soup, but it is well worth the extra attention. The onions are caramelized wonderfully to a deep, rich brown color that makes them so sweet and tender. The sherry really adds a new flavor dimension to this broth too. Thanks MMinMI for a great dinner. Made for PAC Fall 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Out of This World French Onion Soup

    Serving Size: 1 (477 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 469.8
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 9.6 g
    Cholesterol 46.6 mg
    Sodium 1024.9 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 3.5 g
    Sugars 7.6 g
    Protein 17.3 g

    The following items or measurements are not included:

    fresh thyme

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