Some folks like lots of yummy, melted cheese on their onion soup and some do not. Either way, this French Onion Soup recipe is fantastic. To me, the best part of French Onion Soup is eating it out of a soup crock with the melted cheese. Of course, lots of people love the onion soup as is−and this does happen to be a phenomenal recipe−but on this one, I'm an all-or-nothin' gal.
- Prep Time
- 4 large onions, sliced
- 4 tablespoons butter
- 1 cup dry white wine
- 2 tablespoons flour
- 8 cups water
- 3 tablespoons Onion Soup Mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
- French bread, sliced and toasted
- In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don't burn.
- Add wine and continue to sauté for 2 to 3 minutes.
- Slowly stir in flour.
- Stirring to keep lumps from forming, add water, onion soup mix, salt and pepper; bring to a boil over high heat.
- Reduce heat to low, cover and simmer for 1 hour and 30 minutes.
- Ladle into bowls and place a piece of toasted French bread in each.
The traditional topping used for onion soup is Gruyere cheese. If you have trouble finding it, substitute Swiss cheese. Top the toast with a slice or two of cheese and broil for 3 minutes, until cheese is browned and bubbly.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW