Recipe for French Onion Soup

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My daughter’s been begging me to make homemade French Onion Soup for a couple of months now.  This soup is best served on a cold winter’s day.  Now that Cold Man Winter is finally here, I made it!  It’s easy to make.  Here’s how…

Recipe for French Onion Soup
(Serves 6)

You need oven safe crocks.

1 stick of Butter (113 g.)
6 medium/large Sweet Onions (3 lbs.)
1 – 1 1/2 t. Salt
1/4 t. Pepper  
1 teaspoon of Sugar
2 quarts Beef Broth
1/2 cup Sherry
1 1/2 teaspoons Fresh Thyme
1 1/2 cups White Wine
Worcestershire Sauce
Italian Bread
1 pound Grated Gruyere or Swiss Cheese

1.  Slice the onions.  Melt the butter on medium heat.  Add the onions, sugar, salt & pepper and cook until onions are translucent.

2.  Add broth, sherry, thyme, wine and a couple of drops of Worcestershire sauce.  Simmer for about 30 – 45 minutes.  Add more sugar, salt and pepper as needed.  If it needs more flavor, you can also add more sherry and Worcestershire sauce.

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3.  Slice Italian Bread about 1 1/4 inches thick and broil on low in the oven for about 4-5 minutes until crisp.  Flip slices over and broil for another 4-5 minutes.

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4.  Place soup in oven safe crocks on top of a foil lined cookie sheet.  Add a slice of bread on top of soup and cover with grated gruyere cheese.

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5.  Broil until cheese is bubbling and golden brown.

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Enjoy!

Mama Lisa

This article was posted on Sunday, January 5th, 2014 at 4:42 pm and is filed under Countries & Cultures, Cuisine, France, French Cuisine, French Onion Soup, Main Course, Recipes of the World, Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Recipe for French Onion Soup”

  1. Monique Says:

    It’s also served at the end of the night when the New Year’s party lasts till dawn. It was traditionaly served to the newly-weds in the morning following their wedding night in Western France. In the South-West, they used to be served “lo torin”.

  2. Lisa Says:

    I didn’t know that Monique… thanks for sharing! -Lisa

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