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Edith Gump's French Onion Soup
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Everyone knows by now how much I hate Edith Gump but love her cooking. I only pretend to like her and take her phone calls so she will share her delicious recipes. This onion soup is ambrosia in a bowl.
- Ready In:
- 1hr 45mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 1⁄4 cup butter
- 3 medium white onions, sliced
- 3 (14 ounce) cans beef broth (Swanson is best)
- 1 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3 tablespoons parmesan cheese, grated
- 6 -12 slices French bread (baguette)
- 6 slices swiss cheese
- 6 slices mozzarella cheese
- 6 tablespoons parmesan cheese, shredded
directions
- Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
- Add beef broth, salt and garlic powder to onions.
- Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
- When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
- Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
- Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
- Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
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RECIPE MADE WITH LOVE BY
@Pot Scrubber
Contributor
@Pot Scrubber
Contributor
"Everyone knows by now how much I hate Edith Gump but love her cooking. I only pretend to like her and take her phone calls so she will share her delicious recipes. This onion soup is ambrosia in a bowl."
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Fast and easy to put together. I used 2 onions instead of 3 and only swiss but otherwise stuck to the recipe. I have to say I thought it might have benefited from some sherry or a dry wine to make it a bit more "rich". That being said, nice basic soup that's easy to get on the table!
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YUM:) Next time I will cut add 2 onions instead of 3, and simmer covered so not so much broth cooks off... also I will omit the parmesan that goes the soup--it was good with it, but I don't think it needs it. But still an amazing recipe, I will be making it again!
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YUM:) Next time I will cut add 2 onions instead of 3, and simmer covered so not so much broth cooks off... also I will omit the parmesan that goes the soup--it was good with it, but I don't think it needs it. But still an amazing recipe, I will be making it again!
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This soup might, may well be very good but please don't think a minute it IS the original French soup! We'd never use mozzarella, nor parmesan, nor garlicPowder! I do like the idea of customizing ANY recipe but ... Still I now feel I ought to try it which I'll do at the week end!
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This is an excellent, authentic French Onion Soup! I made 6 batches of this (someone gave a friend 50#'s of onions!). It took nearly an hour for the onions to cook down and begin to brown. This means each batch took me 2 1/5 hours. 95% of this is cooking time! I tried low sodium broth at first and ended up adding some salt. Frankly - I do think this soup alot about the salty taste...and of course the melted cheeses! Used 'normal' beef broth for the remaining batches and they were just fine! I also added a little parm to my bread cubes (I prefer small, bite size pieces) while baking! Returned her onions in the form of soup with baggies of croutons and cheeses. All she had to do was warm and bake!
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