Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Patty's French Onion Soup Recipe
    Lost? Site Map

    Patty's French Onion Soup

    Patty's French Onion Soup. Photo by ~Nimz~

    1/2 Photos of Patty's French Onion Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    chez patty's Note:

    easy to make, stores well, and tastes great. A family favourite in the long cold Canadian winter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put butter in a large pot.
    2. 2
      add the onions and sauté till translucent.
    3. 3
      Add two tablespoons instant blending flour and stir well.
    4. 4
      Add 4 cans of beef bouillion, and 3 cans of water.
    5. 5
      Add 1-2 tsp black pepper.
    6. 6
      Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
    7. 7
      Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
    8. 8
      Fill french onion soup bowls with the soup.
    9. 9
      Top with a Rusk, then grated mozzarella and parmesan.
    10. 10
      Bake in hot oven 400 degrees till cheese is golden and bubbly.
    11. 11
      You can brown up the cheese with the broiler if needed.
    12. 12
      This makes quite a bit, but it stores in the fridge and can be re heated.
    13. 13
      It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
    14. 14
      Enjoy!

    Ratings & Reviews:

    • on February 03, 2006

      55

      This was excellent. The flavor was very balanced. I did as you suggested and started it in the morning and let it simmer all day. Very easy and simple to make and very filling. I could not find the rusks at the store, so cut out a round of sourdough breat that I had just made and toasted it before adding the cheese mixture. So glad I tried this.

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

    Advertisement

    Nutritional Facts for Patty's French Onion Soup

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 170.0
     
    Calories from Fat 104
    61%
    Total Fat 11.5 g
    17%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 824.2 mg
    34%
    Total Carbohydrate 10.3 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.5 g
    14%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    instant flour

    rusks

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites