Steve's French Onion Soup recipe
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Steve's French Onion Soup

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.

Posted by: stevemur  [give medal]

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Servings: 6 Servings
Total Time (median): 1 : 50 Active Time: 0 : 25

US/Metric: [convert to metric]

Ingredients


Preparation

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.)


Cuisine: French Main Ingredient: Onions

Tags: Winter, Fall, Broil, Soups, Butter, Onion, Soup, Main Dish, Savory, French, Onions, Dinner, Lunch [edit]

Groups: Comfort Food[edit]

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Steve's French Onion Soup Reviews

100% would make "Steve's French Onion Soup" again.

[add your review]

Fabulous start. I made the following changes the second time.

Used yellow onions, cooked for about 2 hours for more carmelization. Used 2 quarts beef stock and 1 quart chicken stock, 1 cup dry sherry and 1/4 cup worcestershire sauce.

I let this simmer very gently for about 5 hours and it just seemed to get better and better

71sport71sport :  :  11w 1d ago


Takes patience as the 90 mins for onions is boring but loved it...did add the white wine as one of others suggested but stuck with the red onions as previously always use white/yellow so was nice for a change...especially the cheesy baguette floater was superb! I am in London and reminds me of US restaurants doing it that way alot. Went down extremely well with others eaters!!

PondACBPondACB : : 0:30 active time :  13w 1d ago


Good soup. When I tasted it while still in the pot It seemed like it was missing something but when I added the cheese that brought it home for me.

JamalleeleeJamalleelee :  :  13w 3d ago


2 tabls of Sherry works well in this recipe.

mahouse1 :  :  34w 3d ago


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...

chefbchefb : : 0:40 total time : 0:25 active time :  1y 16w 1d ago


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.)

stevemurstevemur : comment :  1y 23w ago


No ingredients listed

parisgranvilleparisgranville :  :  1y 23w ago


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.)

stevemurstevemur : comment :  1y 34w 4d ago


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

dhilldhill : comment :  1y 34w 4d ago


I don't understand your comment "no ingredients" -- there are indeed ingredients listed in the recipe...

stevemurstevemur : comment :  1y 46w 6d ago


no ingredients

deeder5deeder5 :  :  1y 46w 6d ago


Adding the time to make...

stevemurstevemur : : 3:00 total time : 0:20 active time :  2y 37w ago


[I posted this recipe.]

stevemurstevemur :  :  2y 37w ago


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