Ready in 1h
Try this Baked French Onion Soup recipe, or contribute your own.
Melt butter with oil in large soup pot - add sliced onions and stir to coat ~ cover pot and cook over moderately low heat for 15 - 20 minutes - stirring occasionally until onions are tender and translucent. Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar carmelizes and helps onions to brown) - cook about 30 minutes - stirring frequently until onions have turned an even deep golden brown. Lower heat to moderate - stir in flour and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring constantly for 12 minutes to brown flour lightly. Remove from heat - pour about 1 cup of warmed consomme into onion/flour mixture to blend flour and consomme - add rest of consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer slowly for 30 - 40 minutes. If you are not serving right away, let cool, uncovered, then cover and refrigerate. Reheat when ready to serve - place in ovenproof soup bowls - top with a slice of toasted french bread, shredded mozzarella cheese and parmesan cheese. Place under broiler to melt cheeses until bubbly. Posted to MM-Recipes Digest V5 #021 by email@example.com (Lena P Mitchell) on Jan 20, 1998
kschex 2y ago
heatherrichardson-ulicki 2y agoa little time consuming but well worth it.
Jhammer98 2y agoThis is the best French Onion Soup I've ever eaten!
mrey1030 3y ago
brookeambreheyde-linn 3y agoThis soup is amazing! I used my food processor to chop the onions very fine because I had my tonsils out yesterday and can't handle anything of substance right now. I also added garlic to the onions. I will definitely make this again!
tuulikaasikmäe 3y ago
Cheekygirl1984 4y agoDidn't really hit the spot for me. Was a little disappointed
MissPersia 4y agoAmazing thank you! I can't believe how simple this was and they charge 8$ for this at the restaurant!!! And it's not as good as this!
jayspruce 5y agoI made this the other night and instead of consomme I used beef broth it still came out great.
leephilip 5y agoI have owned several restaurants and this is as close as I have seen to my chefs rescipes.....yum