French Onion Soup

[Shiloh]

I made this Friday and have enough for a generous bowl tomorrow.


1/2 stick butter and a tablespoon of EVOO
3 lg. onions sliced thin. I used Vidalia sweet onions.
1 teaspoon sugar
1 rounded teaspoon flour for thickening
1 box Swanson's beef broth
1 1/2 cups water
1/2 cup dry red wine. I adjusted for taste.
1 French baguette. I used a whole grain garlic baguette

8 oz. or more of Swiss, Gruyere, or Provolone cheese. I used a Swiss/Gruyere mix from Trader Joe's.
Jarlsburg Swiss if you're really decadent. I put a slice of provolone on before the Swiss/Gruyere mix.

Melt butter and EEOV in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until they turn golden and caramelize a bit. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Put cheese on the toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

Bake at 425˚ until to these is melted and bubbling on the edges.

This is to die for.

Shiloh

[duke76]

you say stir in sugar and stir in flour how much?

[robg]

Fry the onions with a little sugar takes the bitterness away .bake bread drizzeled in olive oil till crisp for crutons.

[Der Gebirgsjager]

I will try this. Need a trip to the super to gather the ingredients. Sounds very nice.

[Shiloh]

you say stir in sugar and stir in flour how much?

Sorry. Teaspoon sugar heaping teaspoon flour. Fixed.

Shiloh

[Shiloh]

I will try this. Need a trip to the super to gather the ingredients. Sounds very nice.

And easy. 20 minutes tops to cut and brown onions, 10 minutes simmer after a boil. Toast croutons, melt cheese, enjoy. So easy for something that tastes so wonderful.

Shiloh

[rondog]

Ok, I'll bite - what's "EVOO/EEOV"?

[HarryT]

Probably extra virgin olive oil.

[rondog]

Probably extra virgin olive oil.

Hmm, good point.....

[Shiloh]

Probably extra virgin olive oil.

Correct.

[frankenfab]

This sounds delicious! Thanks for the motivatin'

[Greg S]

That's what I was planning to serve with prime rib on NY along with either a baker or horseradished mashed tatters steam broccoli a salad and creme brulee (sp).

I add tyme and sherry to my onion zoup. Good eats anyway it is made. Mmmmmm

[HodakaGA]

In the early 80's I lived in Reidsville GA, a major Vidalia Onion area. I was a farm lender and financed a lot of the growers. The first year we had a glut of onions and the price fell to nothing. Our farmers were always dropping off onions at the office, not just a bag or two, but 200-300 lbs at a time.

We gave a lot away and I ate way more than my share. I made a lot of onion soup. I would dice them, brown in a little bacon drippings, toss in a pot, fill pot with more diced onions a little water, chicken bouillon, a little butter and garlic salt. Simmer until it all soft. Cut up a couple of pieces of bread in 6-8 pieces, toast and lay on top of a bowl of soup, sprinkle with cheese, brown in the toaster oven.

About 3 bowls was all I could eat for supper...man it was good stuff.

[Shiloh]

I've been making it a lot lately.

Shiloh

[Silfield]

Love french onion soup and make it frequently-nothing better on a cold winter day.
The recipe I use calls for a couple of tablespoons of Brandy (instead of red wine) and a couple of ounces of Stilton cheese mixed into the soup when cooking.
I dont know if Stilton is readily available in the US but I would think any strong blue veined cheese is worth a try.

[Shiloh]

Made another batch. I put a slab of leftover pork loin in a container for lunch during the week The folks in the break room complimented.

Shiloh

[DCP]

Thanks
We had this last night . Its was great !!!!!!!!!!!!!!!!!!1

[6bg6ga]

absolutely amazing!!

[Geezer in NH]

I used this recipe for dinner last night came out fantastic!!! Thanks

[Shiloh]

Glad all enjoyed. Gonna try variations of the croutons. This is so easy, tastes so good, seems to get better with age. After 4 1/2 still good.

Shiloh