This is a delicious baked French onion soup recipe.
If you have never made French onion soup it might appear to be difficult, but it really isn’t at all.
It may take a while to slowly carmelize the onions abut it is well worth the effort.
If you want a quick and easy soup recipe you even start with canned or frozen beef stock.
Okay, I know, I know. Some will say it is tastier and more authentic with homemade stock. That is certainly true, but sometimes, with very busy lives, convenience ranks higher for many people.
This soup may take a bit more effort to make than some, but it is so good, it’s definitely worth it in my opinion. Once you try it you will want to make it again and again.
French Onion Soup Recipe
- 2 ounces butter
- 1 pound onions, sliced
- 1/2 clove garlic, crushed
- 1 teaspoon flour
- 4 cups beef stock
- salt and pepper to taste
- 2 ounces Gruyere cheese, grated
- 1 teaspoon Dijon mustard
- 4 slices French bread
- Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.
- After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.
- Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.
- Preheat the oven to 400ºF.
- Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.
- Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.
- A heavy pan works best for browning the onions as it helps prevents them from burning.
- If you use canned beef broth, remember to check for salt before you add any more. Canned soups are quite salty already.
- Try a variety of cheeses. Swiss cheese would work well. The cheese must melt to a stringy consistency to work.
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