French Onion Soup

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    • #583746

      French Onion Soup

      3 tbs butter
      4 cups thinly sliced onions, about 4 to 5 onions
      4 10 1/2-oz cans condensed beef broth
      4 slices French bread, 1 inch thick
      4 tbs shredded Gruyere cheese, plus more for serving

      In a large skillet or saute pan over medium-low heat, melt butter. Saute onion until very soft and golden brown in color, about 8 to 10 min.

      In a medium saucepan, combine the beef broth with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 min.

      Meanwhile, heat the broiler and place the French bread slices on a foil-lined baking pan. Toast the French bread about 4 inches from the heat until golden brown on both sides. Sprinkle each slice evenly with the Gruyere and Parmesan cheeses.  Broil just until cheese is melted and bubbling.

      Pour the onion soup into 4 individual soup bowls.  Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese.

    • #596805

      Here’s another version that’s delicious:

      French Onion Soup

      3 tbs unsalted butter
      4 onions sliced into 1/4-inch lengthwise pieces
      2 cans condensed beef broth
      2 cans water
      4 slices French bread — approximately 1 inch thick
      1/2 cup coarsely grated Gruyere cheese, more for serving
      Garnish: Chives, sliced

      In a large non-stick skillet or saute pan, over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 min, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don’t try to rush it.

      In a medium saucepan or Dutch oven, combine the beef broth with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 min.

      Meanwhile, position a rack 4-inches from the broiler. Heat the broiler and place the bread on a foil-lined baking sheet. Toast until golden, 30 to 45 sec.

      Remove from the oven, flip the bread, and divide the cheese between the slices. Return to the oven and broil until the cheese is melted, 20 to 30 sec.

      To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese. Garnish with chives, if using.

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