How to Make French Onion Soup

French onion soup is a perennial favorite that anyone can make at home. A simple soup, it gets its flavor from browning the onions very slowly. And everyone loves the topping of a hearty crouton with melted cheese. This recipe serves about four.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 large onions
• 1 tbsp. vegetable oils
• 1 tbsp. flour
• 2 tbsp. butter
• 2 tbsp. marjoram - picked or chopped
• 1 (14.5-oz.) can reduced-sodium chicken broth
• 1/2 loaf French bread
• salt and pepper
• 1 c. grated Gruyere cheese
• Salt And Pepper
• 1 tbsp. vegetable oils
• 1 c. grated Gruyere cheese
• 2 tbsp. butter
• 2 tbsp. marjoram - picked or chopped
• 2 large onions
• 1 tbsp. flour
• 1 (14.5-oz.) can reduced-sodium chicken broth
• 1/2 loaf French bread

1. Cut the onions in either a 1/2-inch dice or long strips about 1/4-inch wide. Most French onion soup recipes call for the strips, but diced onions can be easier to eat.

2. Heat a large saucepan on medium-high heat and add the oil.

3. When hot, add the onions and butter, stir together and cook.

4. When the butter has completely melted, lower the heat to medium-low and cook for about 20 to 35 minutes, stirring constantly. Be careful of the onions burning at this point; stir often, and lower the heat if necessary. The onions need to caramelize slowly. (For more information on this step, see "How to Caramelize Onions.")

5. When the onions are a deep golden-brown, add the flour and stir together. Cook 1 minute.

6. Stir in the chicken stock and marjoram, raise heat to high, and bring to a boil.

7. Lower heat and simmer 15 minutes.

8. Season generously with pepper and lightly with salt, and reserve.

9. While soup simmers, cut four thin slices from the loaf of bread, brush lightly with butter, and toast at low heat until dry.

10. Heat the broiler and ladle the soup into ovenproof serving dishes.

11. Lay a slice of toasted bread on top of each dish of soup, top generously with cheese, and place under the broiler to melt the cheese. Remove when the cheese is bubbly and browned in spots.

Tips & Warnings

• For more complex flavor, add 1/2 c. port wine halfway through the simmering.
• Use fresh cracked black pepper, if possible.
• Because of the bread and cheese topping, this soup works well as a complete lunch dish or light meal, with a green salad and more bread. If you use the soup as a starter, you'll probably want to follow with a light entrée.

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[opalpearl3]

on 12/15/2008 another great soup recipe.

[ehowmum]

on 1/18/2008 I was looking for something that tasted like Applebess's!!! But that wasn't so bad either