French Onion Soup

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4 (80%) 25 vote[s]

French onion soup is an inexpensive yet filling dish that dates back to the Roman times! Caramelized onions in a rich beef broth with melted cheese and crispy croutons, this inexpensive simple soup is sure to please.
french-onion-soup

This recipe is one of our favorites during the fall when the weather has turned cool. It makes the house smell lovely with fresh caramelized onions, broth and herbs.

french-onion-soup

For this recipe, homemade beef stock is recommended as store brands have a tendency to be higher in sodium and can make the dish a tad too salty.

You’ll Need:
1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
2 1/2 cups shredded Gruyere or Swiss cheese
4 slices crusty breador croutons


In a medium stock pot heat the oil & butter until very hot, add the onions, sprinkle with salt and pepper and 1 tsp of thyme. Saute them until the are tender, brown and caramelized. Add the bay leaf and de-glaze the pot with the sherry.

Add the beef stock and bring to a boil.

Place 4 ramekins or crocks on a cookie sheet and divide the soup amongst the 4 bowls. Sprinkle cheese across the top of each bowl and place a slice of crusty bread on top of the cheese, then add a bit more cheese.

Be sure to remove the bay leaf before ladling into the bowls!

Place the soup crocks under the broiler in the oven until the cheese is melted & bubbly.

A note about the ingredients, you can substitute other types of cheese if you prefer, this is just a guideline & some types of cheese are obviously going to be less expensive than others.

french-onion-soup

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THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4006 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

1 Comment

  1. I made this with my homemade beef stock and subbed the cheese with … probably Monterey Jack, but it could have been Oxaca or a mixture of Cotija with either of those, maybe Romano– some cheese I can have. SOOOOOOOOO good.

    It’s something I thought I’d never be able to have again because of ingredients in store bought broth and addition of wine and pepper at restaurants. Happy to report this was excellent.

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