French Onion Soup may be something you’ve only had in a restaurant, and never dreamed of making yourself. That’s how I was, too, before I saw this recipe and realized how easily I could enjoy it at home. It’s over the top delicious and tastes like you spent far more time on it than it requires.
You can vary the type and amount of cheese used, and multiply the amounts to make enough for a crowd. Simple, nourishing, and filling, a perfect soup for a cold winter night.
French Onion Soup
4 sweet or white onions, thinly sliced
4 T butter
4 T EVOO
6 c beef stock, preferably homemade
S & P to taste
4 slices of French bread, 1/2” thick
4 oz grated Gruyere
- Melt the butter in a large, deep saucepan over medium heat, and add the EVOO.
- Put the sliced onion into the pan, stirring and turning the contents over by bringing the slices from the bottom toward the top. Continue turning the contents over and let the slices cook until they’re nicely browned, about 30 minutes.
- Add the beef stock and heat to a simmer. Cook, uncovered, until stock is steaming, about 15 minutes.
- Put the bread slices on a baking sheet and broil until lightly browned and crisp, about 5 inches from the broiler.
- Turn the bread slices over, sprinkle with the cheese. Return to the broiler until cheese melts, about 1 minute.
To serve: ladle the soup into bowls and place a toasted slice of bread over each bowl. Serve immediately! Optional: grind fresh pepper over each bowl.