Prep 30 mins
Cook 3 hrs
easy to make, stores well, and tastes great. A family favourite in the long cold Canadian winter.
- 118.29 ml butter
- 946.36 ml sliced cooking onions
- 29.58 ml instant flour
- 4 (1133.98 g) can beef bouillon (NOT consume)
- 3 (850.48 g) can water
- 4.92-9.85 ml black pepper (less or more , depending on your preference)
- 1 package rusk (dried bread rounds, usually in bread aisle at grocery store)
- grated mozzarella cheese
- parmesan cheese
- Put butter in a large pot.
- add the onions and sauté till translucent.
- Add two tablespoons instant blending flour and stir well.
- Add 4 cans of beef bouillion, and 3 cans of water.
- Add 1-2 tsp black pepper.
- Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
- Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
- Fill french onion soup bowls with the soup.
- Top with a Rusk, then grated mozzarella and parmesan.
- Bake in hot oven 400 degrees till cheese is golden and bubbly.
- You can brown up the cheese with the broiler if needed.
- This makes quite a bit, but it stores in the fridge and can be re heated.
- It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
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.