Steve's French Onion Soup

6 Servings
100% would make this recipe for Steve's French Onion Soup again.

Ideal for a winter night. Traditional French Onion Soup uses beef broth, but my wife doesn't eat red meat, so I usually make it with chicken and vegetable stock.

1 : 50

0 : 22

Log in (free) to see larger recipe photos!

10 chefs marked this Steve's French Onion Soup recipe as Favorite
Recipe look good to you?

Steve's French Onion Soup Ingredients

7 large Red Onions peeled	3 quarts Stock - Beef, Chicken, Vegetable your preference
6 tablespoon Butter	2 teaspoons Salt (optional)
2 teaspoons Freshly ground pepper	1 cup Emmanthaler Cheese grated
3 teaspoon Salt	1 cup Gruyere grated
2 Bay leaf	1 Baguette

Instructions for Steve's French Onion Soup

Slice onions 1/8 inch thick.

In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.

Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.

Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)

Main Ingredient: OnionsCuisine: French

Ingredient Insight - look inside this recipe

Butter

Chicken

Ground Pepper

Red Onion

Salt

Winter Fall Broil Soups Butter Onion Soup Main Dish Savory French Onions Dinner Lunch

for flavor and categorization

This recipe appears on the following menus:

Soups

by AdairKey

Steve your recipe is great tough, below is more the restaurant version but worth to give it a try at home. I put bread croutons on top of the soup and then the cheese, just before gratinering, ( the croutons help to keep the cheese on top and are easier to eat with a spoon then a baguette slice of bread). I preffer white or yellow onions ( they have a stronger onion taste and are not so sweet then the red onion )Also I add some dry white wine ( 1 cup ) after I sautee the onions (I almost carmelize them )and reduce this to half the amount then I add beef stock and the rest of the Ingredients, and Voila, Bon Apetit Mon Cher Ami Steve...

chefrene
on Jul 30 2008 9:41AM

Total Time: 0:40
Active time: 0:25

For everyone saying "no ingredients listed" via the PC software -- please delete the local copy of the recipe and press "import" to import this one. (For some reason the ingredients were removed in the sample recipe box distributed in the software.)

admin
on Jun 12 2008 10:17AM

No ingredients listed

parisgranville
on Jun 12 2008 10:14AM

I don't understand your comment, dhill. The ingredients are listed right here, on the page, under the section called "Ingredients". (Also, please note that on the Internet, using all caps is considered equivalent to shouting.)

admin
on Mar 23 2008 5:36PM

WHERE ARE THE INGREDIENTS????????