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French Onion Soup Recipe

2013-05-05
french onion soup recipe
Average Member Rating

(4.9 / 5)

4.9 5 7
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7 people rated this recipe

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:35 h
  • Ready In : 1:45 h

Nutritional Info

This information is per serving.

  • Calories

    319

  • Calories from Fat

    156

  • Total Fat

    17.4g

  • Saturated Fat

    10.4g

  • Trans Fat

    0.0g

  • Cholesterol

    46mg

  • Sodium

    1429mg

  • Total Carbohydrates

    29.7g

  • Dietary Fiber

    2.8g

  • Sugars

    5.7g

  • Protein

    12.3g

  • Vitamin A

    10%

  • Vitamin C

    14%

  • Calcium

    20%

  • Iron

    11%
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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.

Baked French Onion Soup Recipe

 

Ingredients

  • 2 ounces of butter
  • 1 pound of onions, sliced
  • 1/2 clove garlic, crushed
  • 1 teaspoon flour
  • 4 cups beef stock
  • salt and pepper to taste
  • 2 ounces of Gruyere cheese, grated
  • 1 teaspoon Dijon mustard
  • 4 slices French bread

Method

Step 1

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.

Step 2

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.

Step 3

Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.

Step 4

Preheat the oven to 400ºF.

Step 5

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.

Step 6

Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.

Tips:

  • 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.

Did You Know?…

If you want a quick and easy soup recipe you can even start with canned or frozen beef stock.

Okay, I can hear it now. Some will say it is tastier and more authentic with homemade stock. That is true, but sometimes, with busy lives, convenience ranks higher.

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Recipe Comments

Comments (2)

  1. posted by Karen Ciancio on August 18, 2013

    This recipe review was originally submitted by Clark:

    Great French Onion Soup!

    French onion soup rocks!!!!!!!!!!!!!!111111!!!!!1111!!!!

    Time to make this!!!!!!!!11111!!!!!!

    Ridiculous awesomeness with delectable cheese and croutons!!!!11111!!!!!!!

     

  2. posted by Karen Ciancio on May 6, 2013

    Comments from previous visitors to the site:

    VERY EASY
    very easy and tasty!

    ———————

    Love It – Who Doesn’t?

    Warm, gooey cheese melting over a hearty loaf of bread while it soaks up the delicious caramelized onion juices…

    mmm, 5 stars!

    What’s not to like?

    ————————–

    Modified recipe for French onion soup

    Dijon mustard, great idea! We used FF mozzarella and a splash of a fruity red wine along with home-made beef stock. Baked at 325F on convection for 15 minutes, then broiled last 10 minutes to get dark brown crust on top. Il était très délicieux.

    Greg

    ——————-

    New family favourite

    by Carl
    (Victoria, Canada)

    This is a soup that sates the appetite of my entire family. Very easy to make and it fills the kitchen with an enticing aroma. The only changes that I made were to satisfy everyones comments. Half the family liked the Dijon mustard the other half didn’t, an easy fix, half the Dijon and mix it with half the cheese and serve accordingly. The other half thought there were too many onions so I added more beef stock. Voila!

    ————————
    HungryLady

    Your voice is wonderful and I really appreciate all the tips and variations. I can’t wait to try these new recipes.

     

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