French Onion Soup

No, I am not a food blogger.  I am just cooking a little more these days.  I think it is fall that's causing me to nest.  Most bloggers I know head to Michael's or Hobby Lobby to make their fall wreaths and ceramic pumpkins. I do not craft, I cook.  So I promise, this will be the last recipe for a while. I am already sick of cooking.

A couple things about this soup recipe. It is good and it is easy.  I only used 2 yellow onions instead of the 3 the recipe calls for.  I also used provolone cheese instead of Swiss.  After I spooned the the soup into the bowls. I waited almost an hour before I topped them with the toasted bread and cheese to bake.  Make sure you toast the bread golden brown.  If you don't it will get soggy quick.  One last thought, this is a broth based French Onion Soup. Nothing makes me madder than when I order French Onion Soup at a restaurant and it arrives looking like thick gravy -- Hate that!


1/4 cup butter
3 onions, thinly sliced
1 t white sugar
1 T all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 oz) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Melt butter in a 4-quart saucepan. Stir in sugar. Cook onions over med heat for 10 minutes or until golden brown. 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" thick slices of bread from the load. Toast bread slices at 325 until browned, about 10 minutes (I butter these toast slices before browning). Reserve the remaining bread to serve with soup. Ladle soup into four 12-oz oven safe bowls. Place 1 slice of toasted bread on top of the soup in each bowl. Fold the cheese slices and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 for 10 minutes, or just until cheese is melted and bubbly.

Makes 4 servings.


Melt Butter and Add Sugar

Slice Up Onions

Add the Onions to the Melted Butter Mixture and Brown

Add Flour to the Browned Onions

Add Water, Wine and Beef Broth

Toast the Bread Slices and Add Them to the Top of the Soup

Top the Bread with Cheese and Bake


So Good...


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Ashley said...

Suddenly I don't want enchiladas anymore....(that is what I am cooking right now)....I'm making a grocery list!!! Yum!

Kara said...

I love french onion soup! This looks like a great version...I'll have to try it!

Christi @ A Southern Life said...

Sounds yummy! I posted a Creole Onion Soup that is good, but yours is more traditional. Love onion soup on a cool fall day.


annies home said...

love soup in the fall weather helps make the day warmer