French Onion Soup Recipe


This homemade french onion soup recipe is worth it's weight in gold.  Offering you the framework to build on a wonderful scratch soup recipe.

This is my hands-down favorite homemade soup.  I also offer more soup recipes at the end of the page.




French Onion Soup Recipe



French Onion Soup Recipe

The following is my best French onion soup recipe. Beautiful rich broth. You may use shredded Swiss cheese too.


EASY FRENCH ONION SOUP

8 cups water
1 TBS + Better Than Bouillon Beef Base
2 large super sweet onions, sliced
1/2 cup butter
2/3 cup flour
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp onion powder
2/3 cup Parmesan cheese
1 tsp freshly ground black pepper
2 cups mozzarella cheese, shredded
homemade croutons*

In a stock pot, add the onions, water and beef base. If one tablespoon of beef base is not strong enough, please feel free to add more.

Bring to a boil and simmer until onions are tender. Remove onions with a slotted spoon and turn up the heat to medium-high to get the broth really hot. Place the onions in a heavy skillet with butter and caramelize them.

In a small saucepan, melt the butter over medium heat and whisk in the flour to make a roux. Cook for 1 minute and slowly add to the hot broth. Whisk until it begins to thicken. Add the Worcestershire sauce, onions, garlic powder, onion powder, and Parmesan cheese. Bring to a boil and simmer for 30 minutes.

PREHEAT broiler to high and you will need a baking sheet to place the bowls of soup on.

Ladle the soup into oven proof bowls and place on the baking sheet. Sprinkle with croutons and top with shredded mozzarella cheese. Broil until the cheese is melted and golden brown.

*For Homemade Croutons:
3 slices bread, cubed
6 TBS homemade unsalted butter
1/2 tsp garlic powder
1/2 tsp onion powder

PREHEAT oven to 325 degrees and spray a cookie sheet with vegetable oil.

Place bread cubes on cookie sheet for approximately 15 minutes or until cubes are dried. Melt butter in skillet and add the dried bread cubes. Toss well to coat and cook on low heat until they are crisp.




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Comments:

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"I have made this cake 3 times in the past 4 weeks and have been asked to make it again for St. Paddy's day and Easter! I should have it down to a science by then. It is simply delicious and I have received rave reviews! Thanks so much for posting what I consider to be the perfect vanilla cake recipe."  by Michelle


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"Being an ice-cream addict I searched the web and tried many recipes. Not wanting those with condensed milk I was able to cut the selection right down. And THEN I found your Homemade Vanilla Ice-Cream. Not having an ice-cream maker I had to use the instructions from other recipes and then added a pinch of salt (apparently that helps with the freezing!?) and 1 heaping Tbs of Custard Powder. I also added another egg yolk. And this is absolutely perfect. I never want to go back to bought ice-cream .... in fact I find it very disappointing. So thanks for your recipe - it is an absolute hit!" by Celia on Home Page



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