How to make French Onion Soup

One of my favorite soups is French Onion Soup. There is a great little bistro in my town that serves the best French Onion soup I have ever had. After eating there, I got inspired to try and find the recipe most closely matched what I love to order. I still have not been able to duplicate it exactly, but I try to explain how to make a pretty tasty and quick French Onion Soup in this ehow.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Tbsp butter
• 3/4 lbs onions (about 1 medium-large onion), halved and thinly sliced
• 32 oz or 4 cups of beef broth
• 4 slices of French bread
• 2 cups shredded Swiss cheese
• Shredded or grated Parmesan cheese
• 1/2 tsp of worcetershire sauce
• salt and pepper

1. Preheat the oven to broil at about 550ºF.

2. Cut your onion into half and then slice thinly.

3. Melt the butter in a 2 quart oven-safe pot.

4. Add the onions to the melted butter and then place this in the over. sauté until the onions are tender and browned in butter. You should be able to see through them, and they should have that brown caramel color.

5. Pour the broth on top of the browned onions in the 2 quart oven-safe pot.

6. Add 1/2 tsp of Worcestershire sauce to the broth. Sprinkle in a dash or salt and dash of pepper.

7. Reduce heat and bring the broth to a simmer, stirring frequently. You will be finished with this step when the onions are soft and tender.

8. Arrange your toast on top and sprinkle it with the grated/shredded parmesan cheese and the shredded Swiss cheese.

9. Place this in the oven around 350ºF until the cheese melts and browns with a nice golden tint. This should take 3-5 minutes.

10. Pour the soup into 4 bowls. Top each bowl of soup with a slice of bread.

11. Sprinkle on some Parmesan cheese, and enjoy!

Tips & Warnings

• This recipe will serve four.

[slphilbrick]

on 12/22/2008 Thanks Brad, I came on specifically looking for a recipe for French Onion soup to make tonight. It's perfect on a cold winter night ! 5*

[klnygaard]

on 7/15/2008 added to my favorite list---yummm