Rustic French Onion Soup
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Not too salty, not too mellow. This recipe has the perfect blend of flavors to enjoy as an appetizer or with salad and bread. A great simple lunch to warm cold hands on a chilly day.
- Ready In:
- 1⁄4 cup butter
- 3 large yellow onions, sliced
- 2 tablespoons Worcestershire sauce
- 2 (14 ounce) cans beef broth
- 1⁄4 cup cooking sherry
- 2 teaspoons beef bouillon
- 1 teaspoon thyme, crushed
- 6 slices French bread, stale
- 6 slices swiss cheese
- * In a medium pot melt the butter and add all the sliced onions. Cook covered, stirring occasional to encourage caramelization.
- * After the onions are a golden brown cool it down with the sherry. Simmer for 5 minutes and add your beef broth. Fill the can with water and combine it with the onions and broth (TWICE). Add the thyme bouillon and Worcestershire sauce then simmer for about 10-15 minutes.
- * Ladle the soup into small crock bowls. Add the stale bread on top of the soup then the Swiss cheese on the bread. Place crocks on a baking sheet and broil for about 3-5 minutes or until the cheese has become gold and bubbly.
- Serve immediately on small plates -- be careful, the crocks will be hot!
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Nothing beats caramelized onions & gooey cheese. It was perfect for lunch on a dreary day! <br/>I used a mandoline to make quick work of slicing the onions and the rest of the soup was easy too. I would cut back on the cooking sherry next time, but otherwise loved the flavors. Did I mention the gooey cheese? LOL made for Spring 2013 Pick A Chef<br/><br/>Note: With 6 slices of bread & 6 slices of cheese I went with 6 servings instead of the mentioned 8.1Reply