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French Onion Soup

A delicious recipe for French Onion Soup that will make you wonder why you only have it when you’re dining out in a restaurant. The recipe is easy and it freezes well for leftovers.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: French
Author: Lois

Ingredients

  • 5 cups of thinly sliced yellow onions
  • 4 tablespoon butter
  • 1 bay leaf
  • 8 cups beef broth
  • 3 tablespoon flour
  • 1 teaspoon sugar
  • Salt and pepper
  • Homemade croutons - made from either French or Italian bread
  • Mozzarella cheese
  • Parmesan cheese

Instructions

  • In a large stock pot, melt the butter and add the sliced onions.
  • After a few minutes of cooking, add the sugar and continue to cook the onions slowly, stirring frequently, for about 30 minutes; until they turn a deep golden brown.
  • Add the flour and cook for another few minutes.
  • Add the beef broth, bay leaf and allow the soup to simmer for another 30 minutes.
  • Taste the soup and see if it needs any salt or pepper. I always wait till the end to season as the broth can add enough saltiness.
  • Remove the bay leaf.
  • Cut the French or Italian bread into cubes and toast them in the oven for a few minutes until they are browned.
  • Spoon the soup into an oven-safe bowl and top with the homemade croutons.
  • Top with the homemade croutons.
  • Top with the mozzarella cheese.
  • Place the bowls of soup under the broiler for a few minutes or until the cheese is melted. Sprinkle Parmesan cheese on top before serving.

Notes

Traditionally, Gruyere cheese is used for French Onion Soup.  I have used Swiss cheese, Mozzarella cheese and Provolone cheese.  All work fine.