This is one of the easiest soup recipes you’ll find! I learned how to make this classic soup from my mother in-law, but have tweaked the recipe throughout the past years to my own liking. I eat it just as an onion soup, and if I have a thick crusty bread I’ll toast it and place it on my soup, but if not I think it’s still as good without. I’ve never been a fan of the melted cheese on top, so I don’t make it like that; however, you can purchase slices of gruyere cheese and finish bowls of the soup off in the stove (under the broiler for a few minutes) with bread and cheese.
Prep: 5 minutes
Cook: 20 minutes
Serves: 4
Ingredients:
- 2 large spanish onions, thinly sliced
- 4 tablespoon butter
- 4 cup beef broth
- salt & pepper to taste
- splash of worchestire sauce
directions:
1. In a large sauce pan place the 4 tablespoon of butter into the pan. While the butter is beginning to melt peel and cut onions, so that you have small thin slices. Place the onions in the sauce pan and cover with a lid. Let them cook and sweat for a few minutes. Stir the onions around and add 1 cup of broth. Place the lid back on the pot and let the onions sweat for another 5 minutes. By this point the onions should be translucent. You’ll want to add salt and pepper and a splash or two of worchestire sauce. Stir well then add the remaining beef broth. Let the soup simmer for 10 minutes, and then serve!
Jo Frances
I always order French Onion soup at restaurants—I never knew it was this easy to make!
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Jo
http://www.over40style.com