Ready in 2 hours
French Onion Soup is ideal for an autumn or winter night.
Traditional French Onion Soup uses beef broth, but, since my wife doesn't eat red meat, I usually make it with chicken and vegetable stock.
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 bay leaves 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. Remove bay leaves. 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.)
hotstuffnthekitchen 1y ago
Thekidsmom1224 1y ago
Carol3V 1y agoTip for shorten prep time: I fry the onion rings in olive oil and when it's getting transparent, I add a spoon of suggar to help caramelization. Let it reduce for about 15 min. Im not sure if it taste the same because I've never had the patince to wait. Love love love it!
Boshiken 1y agoChicken stock for French onion soup. Like peas and carrots.
dresslersmith 1y agoThis was fabulous; will make many times again
acoombsmom 2y agoFamily loved this!
LMikoda 2y agoI made the beef broth from scratch. I also added a few tablespoons of cooking sherry. Very delicious!
Cakeandcookies 2y agoThe only part I don't like about french onion soup is the soggy bread
shotsofespresso 3y ago
Dawn7 3y agoGreat Recipe!!!