You can also use your own homemade stock. I hope that I could create my own. Susie Lehto (author) from Minnesota on February 10, 2015: I am sure the soup would be very good with chicken broth. A good onion soup can be a base for other soups. Glenn Stok from Long Island, NY on June 05, 2016: I love French onion soup. Your email address will not be published. Patricia Scott from North Central Florida on February 23, 2015: This sounds so good. I’ve tried numerous ways to speed the caramelizing process, including doing a large batch in a slow cooker and adding a pinch of sugar. Thank you m'dear. I have enjoyed cooking and creating delicious recipes for as long as I can remember. This soup looks and sounds delicious and I just may give it a try on my next cooking binge! Sprinkle the flour over the onions and stir. This is a good time to stand in front of the oven because once the cheese starts to melt, it can burn very easily. I like it a little browned and will rescue it from burning in just a few more seconds. It is very delicious. Turn the heat down if it starts to boil. Those little bowls with the handles are cute, but more, please! Susie Lehto (author) from Minnesota on May 04, 2015: Akriti, I am happy you tried the French Onion Soup recipe. Susie Lehto (author) from Minnesota on June 18, 2015: Patrica, you sure can double or triple this recipe to serve more people, that will work just fine m'dear. https://zonacooks.com/crockpot-french-onion-soup-small-batch-recipe-two Your photos are wonderful as usual. French soupe à l'oignon: French onion soup. Remember, butter sometimes contains salt. Just perfect for the long, cold, summer months of Pacifica California. Dash. Hope you enjoy and hope you’re doing and staying well these crazy days! Add the sliced onions to the pan of melted butter and cook gently for 1 hour, giving the onions a stir now and then. A good quality beef broth or stock is important for French Onion Soup. C E Clark from North Texas on June 19, 2015: This looks wonderful! If making more servings than two from the recipe, you may want to add more cheese so that everyone gets a generous amount. It stands alone at #1 at the Top! Copyright 2014 - 2020 - FROM A CHEF'S KITCHEN AND A THOUGHT FOR FOOD. Walla Walla onions are my first choice. Servings: This recipe will give you two very large bowls of soup, but it can be divided into four of the traditional smaller bowls. Please leave a comment on the blog or share a photo on Instagram. On my home page (www.fromachefskitchen.com), you will find a form if you scroll past the three top photos. I never could understand why restaurants always make the cheese melt over the sides of the bowl. French Onion Soup is a classic that is always in season! Thank you very much for your blessing on this hub. https://damndelicious.net/2019/01/04/classic-french-onion-soup I love cream of onion soup and it's one of the first things I learned to cook growing up, but I don't put any meat in it. Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain … The onion is a humble ingredient that usually serves to provide flavor to other dishes. I’ve avoided putting a subscription pop-up on my site because pop-ups annoy me and I don’t want to do that to anyone else. Glad you found this recipe interesting. Thanks for making that clear. Just follow a few easy steps down the path to French onion soup nirvana. Be careful not to burn the bread or cheese. d.william from Somewhere in the south on October 30, 2016: what a great article and wonderful recipe. Susie Lehto (author) from Minnesota on January 18, 2015: Billy, just the memories of this delicious feast is enough to send me half ways to the moon. Those little bowls with the handles are cute, but more, please! Adjust seasoning with salt and black pepper. Tips: I prefer to place my cheese on the bread rather than trying to pick it off the sides of the bowl. Preheat broiler. Love your website, Carol! MAKE AHEAD - Make the soup up to two days ahead of serving. Add the wine, bring to a boil and cook until almost evaporated. I used to add sliced mushrooms sometimes when cooking the onions. The result was brown onions with absolutely NO flavor! Writer Fox from the wadi near the little river on January 19, 2015: This looks delicious and perfect for a cold winter's day! I have had some so sweet that I liked them better than Vidalias even. Preparation: 1. Add the beef bouillon for an extra flavor boost. Kristen Howe from Northeast Ohio on February 23, 2015: I love French onion soup. Head chef Ben Dineen opts for Spanish onions. Hi, Wendy, Thank you so much and I’d love it if you did! I’m making the soup today for my husband and I. Hi, Tina, Oh, wow! Melt the butter in a large pan on medium low heat. Add your favorite seasonings. It took three days to make the soup because the beef stock had to be made first - it was all from scratch, long before one could buy a good stock at the store. (Contains salt.). As a matter of fact it is nirvana. Even Martha Stewart does not commit to how long to broil, nor can I. I use apple smoked Gruyere by itself or combined it with baby or lacey Swiss. Interesting how things go. The second way is to serve the soup gratinéed or baked in ovenproof bowls. Your recipe looks inviting! Preparation. This looks yummy, too, though. Its been a mild fall with too many cloudy and rainy days, and that was how summer and spring went too, rain, rain, rain. This recipe, without the wine, solves that problem. Susie Lehto (author) from Minnesota on February 23, 2015: You sure can use other options for ingredients, Patrica. It is a delicious memory! The solution is to make it at home. Remove from the oven and enjoy with the extra half of toasted hard roll on the side. Years ago I had an onion soup recipe I treasured (from my Better Homes and Gardens magazine). Toast the bread at 325 degrees for 15 to 20 minutes first, turning once. Thank you so very much! Take the cover off and cook, stirring frequently, the onions … Your email address will not be published. I cover and vent it. Good onion soup is more than a beef broth with some onions… Melt butter in a large dutch oven or soup pot over medium heat. Mary Norton from Ontario, Canada on January 22, 2015: My husband really loves French onion soup so this recipe is one I should learn and surprise him. It looks like your recipe will be a good replacement for the one I had. I use a combination of oil and butter to get the process started. I just visited your bean stew recipe hub, and am impressed with the detail and learning experience of it. My family loves onion soup so I will give this a try soon. Susie Lehto (author) from Minnesota on January 20, 2015: Pinoy, it is delicious soup, and a generous recipe for two servings. I will try it replacing the beef stock with vegetable stock. 26 oz. Susie Lehto (author) from Minnesota on March 26, 2015: I will have to make some of this soup again soon when guests are coming to visit. One is rich and hearty like yours and the other is a lighter version using chicken broth instead of beef. Apple Smoked Gruyere Cheese! The most time consumptive step is cooking the onions, and I must say that it is time well spent. But I love a bigger bowl for the main course. - Thank you! Caramelized onions freeze well, so you may want to double or triple the onions to have them ready for another meal of this soup or for other recipes. - Kudos! yellow onions into ¼-inch thick slices. Two bowls of French Onion Soup baking in an oven. And, thank you for the additional advice on how to recognize a sweet, sweet onion. When working with a large volume of onions, place a small fan nearby to blow the tear-producing enzymes away from you. I appreciate you and your visit. Now there's the secret. Thank you!! Discard bay leaf and thyme sprigs. However, a good chicken broth, vegetable or mushroom broth may be substituted. French Onion Soup is a classic that is always in season! French Onion Soup is one of my favorite things to order at a restaurant. That is a great recipe option. Trust me, this is a meal with nothing else needed. Susie Lehto (author) from Minnesota on January 23, 2015: Marlene, I hope you try my recipe. Pinning this to my soup board and also sharing. Patricia Scott from North Central Florida on June 16, 2015: Just popping in again....French Onion Soup is one that I enjoy so much.