Special French Onion Soup Recipe

3 5 6
Special French Onion Soup Recipe
Special French Onion Soup Recipe photo by Taste of Home
Publisher Photo

Special French Onion Soup Recipe

Read Reviews
3 5 6
Publisher Photo
Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. —Laura McAllister, Morganton, North Carolina
MAKES:
9 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 10 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 10 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 6 large sweet onions, thinly sliced (about 12 cups)
  • 1 whole garlic bulb
  • 1/4 cup dry red wine or beef broth
  • 6 cups beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • Dash cayenne pepper
  • Pepper to taste
  • 9 slices French bread (1 inch thick)
  • 1 round (8 ounces) Brie or Camembert cheese, rind removed and softened
  • 6 thin slices prosciutto or deli ham, chopped
  • 2 cups grated Parmesan cheese

Directions

In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, without stirring, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.
Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
Add wine to the onion mixture; cook until reduced by half. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted. Yield: 9 servings.
Originally published as Special French Onion Soup in Country Woman April/May 2008, p27

Nutritional Facts

1 cup: 396 calories, 27g fat (12g saturated fat), 63mg cholesterol, 1348mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 19g protein.

  • 1/4 cup butter, cubed
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 6 large sweet onions, thinly sliced (about 12 cups)
  • 1 whole garlic bulb
  • 1/4 cup dry red wine or beef broth
  • 6 cups beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • Dash cayenne pepper
  • Pepper to taste
  • 9 slices French bread (1 inch thick)
  • 1 round (8 ounces) Brie or Camembert cheese, rind removed and softened
  • 6 thin slices prosciutto or deli ham, chopped
  • 2 cups grated Parmesan cheese
  1. In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, without stirring, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.
  2. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
  3. Add wine to the onion mixture; cook until reduced by half. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
  4. Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
  5. Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted. Yield: 9 servings.
Originally published as Special French Onion Soup in Country Woman April/May 2008, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpecial French Onion Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rebelwithoutaclue User ID: 4288906 92573
Reviewed Nov. 16, 2013

"Just sorta Avg. Where is the sherry?"

MY REVIEW
kiltyone User ID: 1148967 158678
Reviewed Nov. 15, 2013

"This isn't even a third rate immitation of French Onion soup.

Not one self respecting French citizen would eat this so called soup.
Gruyere is the appropriate cheese and a sourdough is the only proper addition as well as a vintage Sherry. No garlic please."

MY REVIEW
DawnMCuster User ID: 7230813 172336
Reviewed Nov. 15, 2013

"Very tasty I used provalone instead of Brie"

MY REVIEW
lazysusan5504 User ID: 3455034 172335
Reviewed Sep. 10, 2009

"I use Sherry instead of dry wine."

MY REVIEW
cherrylady User ID: 1073547 177396
Reviewed Sep. 14, 2008

"Wonderful aroma while simmering! We could hardly wait to eat it -- the taste was worth the wait!"

Loading Image