Prep 5 mins
Cook 50 mins
Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon brown sugar
- 3 large onions, thinly sliced
- 1 tablespoon flour
- 20 ounces condensed beef consomme
- 20 ounces water
- 2 tablespoons medium sherry (optional)
- 2 teaspoons Worcestershire sauce
- 8 slices baguette
- 1 tablespoon whole grain mustard (optional)
- 1 cup gruyere cheese, shredded (or Swiss)
- salt & freshly ground black pepper
- Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden.
- Add the flour and cook for about 2 minutes more.
- Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes.
- Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling.
- Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.
Love French onion soup and this was no exception!!! Made this Sunday and the only thing I did differently was to add a few more onions. I did used the optional sherry which just added to the depth of flavor. Definately a keeper. Made for the Cook-a-thon in Memory of Pammyowl 2013.
French Onion made with sherry is one of our favs and the addition of mustard was a tasty new twist.
Thanks so very much for chasing away our winter blues with this flavorsome soup.
What a great soup for a cold winter day. I halved the recipe for myself but forgot to reduce the brown sugar so it was a little on the sweet side but still oh so good. I didn't add as much water as I wanted a fuller flavor and I did use the sherry. I think the sherry is what really gives the soup the flavor. I was a little unsure about the Worcestershire sauce but it went over well. I only put mozzarella cheese on top of the soup then popped it in the oven until the cheese was melted and brown. Made for Best of Cookbook 2012.