Steve's French Onion Soup
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 8
- 7 large red onions peeled
- 6 tablespoon butter
- 2 teaspoons black pepper freshly ground
- 3 teaspoon salt
- 2 bay leaf
- 3 quarts stock - beef, chicken, vegetable your preference
- 2 teaspoons salt optional
- 1 cup emmanthaler cheese grated, to 1.5 cups
- 1 cup gruyere grated, to 1.5 cups
- 1 baguette
- Carbohydrate 59.2011810416694 g
- Cholesterol 50.8898437598108 mg
- Fat 18.4129442745345 g
- Fiber 4.29851665521661 g
- Protein 17.8383203125388 g
- Saturated Fat 10.8766873356773 g
- Serving Size 1 1 Serving (393g)
- Sodium 574.173833359617 mg
- Sugar 54.9026643864528 g
- Trans Fat 1.44676227109243 g
- Calories 466 calories
As a busy working woman, I'm always looking for quick and easy meals that I can prepare on a weeknight. This French Onion Soup is my go-to recipe because it's both delicious and convenient.
The secret to this soup's rich flavor is in the slow-cooked onions. I slice them thin and cook them over low heat for 1 1/2 hours, which caramelizes them and brings out their natural sweetness. Beef broth adds a savory depth of flavor, but you can also use chicken or vegetable stock if you prefer. Once the onions are cooked, I add the stock and bay leaves and simmer the soup for an hour. This allows the flavors to meld together and the soup to thicken.
To serve, I top the soup with toasted baguette slices and a generous helping of grated Gruyere and Emmenthaler cheese. Then I place it under the broiler until the cheese is melted and bubbly. This soup is the perfect comfort food for a cold night. It's rich, flavorful, and satisfying, and it's sure to become a favorite in your household.
Step-by-step
- 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.)
