French Onion SoupPosted by in Food
French onion soup is one of my favorite things to order when we eat out because it’s something I just never make at home. Well, that is no longer a problem because I’ve hit upon a great recipe for it. It’s adapted from one I tore out of Health Magazine.
4 tbsp butter
1 tbsp olive oil
3 large sweet onions, peeled and thinly sliced
1/2 tsp salt
2 tsp sugar
1 tbsp flour
1/3 cup sherry
8 cups beef broth
1/4 tsp pepper
2 tsp soy sauce
1/2 tsp thyme
4-8 pieces of whole wheat or whole grain bread
4-8 slices Swiss cheese
Heat 1 tbsp butter and olive oil in a large skillet and add the onions and 1/4 tsp of the salt. Cover and cook for five minutes over medium high. Uncover, add1 tsp sugar, and cook, stirring often for about half an hour, until the onions are a light brown or golden color. Add flour and reduce heat to low. Stir for about one minute. Add sherry and cook until reduced, about a minute. Transfer to a large pot and add remaining 1 tsp sugar, remaining 1/4 tsp salt, pepper, beef broth, soy sauce, remaining 3 tbsp butter, and thyme. Bring to a boil then reduce heat to low and simmer for about half an hour or until onions are completely tender. Season to taste with additional salt and pepper as needed.
Toast bread, then melt the cheese on it under a broiler. Place bread in bowl and ladle soup over it.
The key is using sweet onions and being patient. This isn’t a quick thing to whip up, but there’s nothing hard about it either. You just need time to wait for things to cook.
This was velvety, smooth, sweet and very flavorful. The sherry brought in some nice flavor and the onions were soft and melted in your mouth. I like to melt the cheese right on the bread because it’s less messy to eat. My only regret is that I did not double this recipe because I wanted to freeze some, but there just wasn’t any left.
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French onion soup is one of my favorite too. I’ll have to bookmark your recipe.
Yum -just in time for the plunging temperatures. Sherry is a nice touch, too.
Interesting idea to use sherry. When I made this in France, we used left-over red wine. Have not made onion soup in a while. Will try your recipe this weekend. Thanks.
I love your soup recipes because I can thicken them with something other than flour – I use cornstarch. I will definitely give this a try. I haven’t had French onion soup in ages.
Though I’m not much of a cook, I have a friend who adores French Onion Soup. I’ll copy this and send it to him. It looks yummie.
I have never made this, and I’m a soup fiend. Thanks for the recipe. I like the addition of sherry to my French onion soup too.
I love French Onion soup. Not like it a little bit, serious adoration. Sadly they don’t sell sweet onions in New Zealand, but I’ve got some Walla Wallas in the garden.
Probably easy to convert to a vegetarian option for my daughters, who don’t eat meat. This looks delightful! No sweet unions in New Zealand? Amazing, Frugal Kiwi, that you are growing them! Brilliant, I should say.
well that’s a crime! great that you are growing your own!
It’s a dreary rainy day here. This sounds like just what I need!
Oh, I can taste the salty goodness now. It would freeze pretty well, don’t you think?
French onion soup is one of my hubby’s favorites too. It’s cold today–maybe I’ll see if I have all the ingredients and I can give this a try.
This sounds nice. Do you think that substituting the beef broth with vegetable would work?
I don’t think it would have quite the same depth of flavor, but for someone who is a vegetarian it is worth a try