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French Onion Soup

5.00 Mitt(s) 10 Rating(s)10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5

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Level: Easy

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Description

This soup is absolutely, positively, undeniably out of this world. It’s the crouton—half crisp and covered with cheese, half submerged and soaked in the delicious onion broth. And it’s the cheese. And the wine in the soup. And the deliciously tender onions.

It’s everything, is what it is.

Ingredients

  • 1 stick Butter
  • 4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
  • 1 cup (generous) Dry White Wine
  • 4 cups Low Sodium Chicken Broth
  • 4 cups Beef Broth
  • 2 cloves Minced Garlic
  • Worcestershire Sauce
  • Several Thick Slices Of French Bread Or Baguette
  • 5 ounces, weight (to 7 Ounces) Gruyere Cheese, Grated

Preparation

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

Serve immediately.

4 Comments

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Shelly on 4.6.2014

I have to say this is the BEST French onion soup I have ever made! I used 7 onions, 1 and a 1/2 cups of white wine and 1/3 cup Worchester sauce. Amazing!

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DarcyBennet on 10.13.2010

A stick of butter is 4oz, or about 114 grams.

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shellsonvancouverisland on 3.16.2010

I ended up with too much butter in relation to the amount of onions I had …. so it was a bit soup after an hour of roasting so I roasted it a bit longer which resulted in the onions disintegrating ….. which was okay. I didn’t want to open a bottle of wine because I knew it would end up getting wasted so I used a cup of sherry instead …. it turned out wonderful.

I need to know how much butter is in one stick. I buy a block of butter which is 454 grams (about a pound) and is 2 cups…. am guessing a stick of butter may be one cup???

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Clabbergirl on 11.18.2009

I was kinda nervous after putting in the 8 cups of broth because it was a little bland-tasting. Should I put in some bouillon cubes? Should I boil the heck out of it to reduce? All that worry for nothing! The soup was beautiful and rich after 45 minutes on simmer. The only thing I changed was the bread. I decided to do 1″ cubes so that my kiddos wouldn’t struggle with the cheese lava/hot bowl combo. I can’t stand tears at dinnertime. By the way, my 7 year old thinks melting Gruyere smells like pee. How gross is that?! However, he at it all and wanted more today. Thanks for another lovely recipe!

10 Reviews

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JillyBean on 10.16.2013

LOVE!! This soup has been put in our winter rotation for warm, comfort foods! Thanks for a great recipe!!

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April Nolan on 1.10.2013

Loved this soup. On a cold day here in Colorado this soup hit the spot. Yum Yum Thank you for the great recipe.

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Laura on 1.26.2012

I am super picky about French Onion Soup and this recipe is AMAZING!
Note: I made mine in a cast iron chicken fryer because I couldn’t find the dutch oven I was looking for.

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mollyblue on 9.25.2011

We all really enjoyed this with roast beef sandwiches to dip!

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aggieheather on 8.2.2011

This tastes good, even in Australia! It is a universal soup!

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