For some reason I thought that French Onion Soup would be so hard to make.
I’m not sure why I even thought that, but I was wrong.
It’s so easy. And this recipe is to die for. Seriously. It’s so flavourful.
This soup takes me back to when I was a kid.
French Onion Soup seemed to be one of those things that was so popular waaaay back then (okay, it wasn’t really that long ago).
But I do remember my Mom making this comfort dish.
For some reason, lately, I’ve had a hankering for this soup, so I channeled my inner steakhouse goddess, and made a batch.
Let me tell you, I’ll definitely make it again. It’s soooo good.
And it’s more filling that you might realize.
I was a little worried that this wouldn’t be enough for dinner, but paired up with some extra bread and a spinach salad and you’ve got a great fall/winter meal.
As an added bonus, this meal takes about 1 hour to make!
I was a little worried that this wouldn’t be enough for dinner, but paired up with some extra bread and a spinach salad and you’ve got a great fall/winter meal.
As an added bonus, this meal takes about 1 hour to make!
French Onion Soup
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 5 cups sliced onions (about 5 medium onions, cut in half then sliced)
- 1 tsp sugar
- 3⅔ cup beef broth (or vegetable broth)
- ½ cup water
- ½ cup dry white wine
- 1 tbsp Dijon mustard
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 small multi-grain baguette
- butter
- 2 cups grated Swiss cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat your oven on the broil setting.
- In a frying pan on medium heat, heat up the butter and olive oil, then add the onions and sugar, and cook until soft and caramelized (don’t burn them). Stir often. Mine took about 20 minutes.
- Once the onions are caramelized, add the broth, water, wine, Dijon mustard, thyme and bay leaf.
- Bring to a boil on high heat, then reduce the heat to medium and gently simmer, covered for about 20-30 minutes.
- While the soup is simmering, you can get the bread topping ready.Cut the baguette into ½ inch slices, and butter each side. Place them on a cookie sheet.
- Put them in your preheated oven to toast – about 2 minutes per side. Careful not to burn them!
- Once they are toasted, remove the toasts from the oven, and cut them into chunks that are just a little bigger than bite sized. Set aside.
- Once the soup has cooked for its 20-30 minutes, remove the thyme and the bay leaf.
- Pour the soup into individual oven safe bowls. This recipe filled 4 bowls very generously.
- Add the bread chunks to the top of the soup, being generous to cover the top.
- Sprinkle on the Swiss and parmesan cheeses.
- Line up the bowls on a cookie sheet, and put them in the oven under broil until the cheese is melted, bubbly and slightly browned. Don’t burn them! This takes about 3 minutes.
Notes
If you are vegetarian, you could substitute the beef broth with vegetable broth.
Recipe adapted from Chatelaine.com
I hope you enjoy this warm meal!
Have a delicious day!
Yummy Linking:
Delightful Order, Stuff & Nonsense, Craftberry Bush, Five Days 5 Ways, Chef in Training
Delightful Order, Stuff & Nonsense, Craftberry Bush, Five Days 5 Ways, Chef in Training
Hi I'm Jo-Anna! I mom. I blog. I cook. I craft. I like pretty things.
WOWzer, what a gorgeous bowl of soup.
Thank you!
Sluurrp!! :)
This is too amazing! Your husband and family are so lucky to have you as an amazing chef! Please write your own cookbook!
This sounds so good! I may have to make it today!
Funny I was just thinking about trying to make some myself the other day, just need to find the time. Looks absolutely Yummy, Jo-Anna !
yummy! I am going to make this next week. Just sent it to my hubby and now he’s drooling :)
Thank you, soup goddess…
Pinning for all to salivate over.
Nic
You know Jo, every time I see this soup of yours, my mouth waters without fail….as a matter of fact, i will order this next time I’m out…thanks for helping my hip situation…haha…..xo
this looks delicious… I’ve never had it!
Yummmm, looks so good on this chilly evening!
Have a good day, Nancy
ohhhhhh YUMMMMMM I do not think you could have made that soup look any more delicious! I seriously wish I could taste it RIGHT NOW! I had better get grocery shopping! Thank you again this week for the wonderful inspiration!!
Jaime from Crafty Scrappy Happy
Beautiful photography!!! Just copied and saved – will be on the menu docket soon. We finally got some cool weather in Houston, Texas today so soups and stews will soon be popular for dinner. Thanks for the recipe.
I can remember a local restaurant having the BEST French onion soup ever and it looked just like yours. I’m definitely going to try this recipe soon. It looks so delicious!!! Thanks for sharing it!
xoxo laurie
Oh my, does that look delicious!
Jeanine
This looks so delicious. I need to try this soon. I haven’t found a restaurant yet that serves a good french onion soup so making it at home will be perfect. Thanks for sharing.
This looks amazingly, perfectly, delicious!!
We need small and lick a screen for this ;) lol
The soup looks fabulous! My mouth is watering.