French Onion Soup Recipe

French Onion Soup is a tasty appetizer with lots of gooey cheese.

Before You Begin

Ingredients

• 680 grams (4 cups) Onion (Yellow or Brown), thinly sliced from root to stem. About 4 medium onions.
• 1,200 ml (4 10 oz. cans) Beef Broth or Beef Bouillion. For bouillon, 1200ml water plus 5 cubes or 5 teaspoons of powder.
• 30 ml (2 tbsp) Olive Oil.
• 114 grams (1/2 cup) Unsalted Butter. If using salted butter reduce salt below.
• 30 ml (2 tbsp) Dry Sherry or Dry White Wine. Not essential.
• 0.91 grams (1 tsp) Thyme (dried, whole type).
• 0.71 grams (1/8 tsp) Salt. A pinch or to taste. The beef broth/bouillon is already salty. Be careful!
• 0.29 grams (1/8 tsp) Black Pepper, fresh ground, amount to taste.
• 45 grams (4 thick slices) French Bread or other bread. About 12.7mm (1/2 inch) thick.
• 100 grams (4 slices) Gruyère or your favorite cheese. Gruyère, Gouda, Swiss, Mozarella, Provolone, or a combination are fine. For a size comparison, one slice of ordinary processed cheese weighs 15 grams.
• 22.48 grams (1/4 cup) Grated Parmesan Cheese.

Preparation

1. Melt Butter with Olive Oil in a heavy-bottomed pot over medium heat.
2. Add Onions, and cook until translucent. Stir constantly to prevent burning, about 15 minutes. Do not brown.
3. Add Beef Broth or Beef Bouillon, Thyme, Dry Sherry, and Salt and Black Pepper. Bring to boil, reduce heat and simmer for 30 minutes.
4. Ladle the soup into oven-safe bowls.
5. Layer the bread on top of the soup.
6. Layer the cheese on top of the bread.
7. Sprinkle on the Parmesan Cheese.
8. Heat the bowls under a broiler or microwave until the cheese melts and is preferably starting to brown.

Storage

References