Favorite French Onion Soup Recipe

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I love French onion soup so I came up with this rich recipe that's easy enough to whip up on a work night or serve as an elegant first course. —Jennifer Miller, Smyrna, Tennessee

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Favorite French Onion Soup Recipe

Prep: 55 min. Broil: 5 min.

Yield: 6 Servings

55 5 60

Ingredients

1 large sweet onion, cut into 1/2-inch rings
1 large Spanish onion, cut into 1/2-inch rings
1 large red onion, cut into 1/2-inch rings
2 tablespoons sugar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons herbes de Provence
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/4 cup sherry or beef broth
1/4 cup dry red wine or beef broth
1 carton (32 ounces) beef broth
6 slices French bread baguette (1/2 inch thick)
2 cups (8 ounces) shredded Gruyere or Swiss cheese

Directions

In a Dutch oven, saute the onions, sugar, thyme, herbes de provence, salt and pepper in oil; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
Add sherry and wine, stirring to loosen browned bits from pan. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned.
Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese. Place bowls on a baking sheet. Broil 2-3 minutes longer or until cheese is golden. Yield: 6 servings.

Editor's Note: Look for herbes de Provence in the spice aisle.

Nutritional Facts 1 cup soup with 1 slice bread and 1/3 cup cheese equals 309 calories, 19 g fat (8 g saturated fat), 40 mg cholesterol, 1,065 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Favorite French Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p177

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Favorite French Onion Soup

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(1-1) of 1 reviews

Reviewed on Jan. 13, 2013 by Julzz17

Way too sweet. Plus the tablespoon of thyme made for an overpowering flavor. I had to add 2 bouillon cubes to try to cut down on sweetness. Would not make again.