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PS: Don't bother with the jar type of grated parmesan because it tastes yucky in the broth ;-)
Place ingredients in a two cup coffee mug, heat in microwave for 1 minute 30 seconds, stir, top with fresh parmesan if desired and serve.
By Deeli from Richland, WA
Separate onion rings. Place in crock pot. Add bouillon cubes and water. Cook on high for 3-4 hours or until onions are tender. May simmer on low all day. Preheat oven to broil. Ladle soup into mugs. Top with toast and cheese. Broil for 2-3 minutes or until cheese is melted and bubbly. 6-8 servings.
By Robin from Washington, IA
Many variations of onion soup are served, but the best, I believe, are true to the traditions of the bistros in Paris neighborhoods. Certainly, each kitchen has its own preferences (and we will offer options as well), but each preparation requires following a few essential steps - slow and thorough browning of the onions, simmering the broth and onions sufficiently to allow full flavor to develop and, finally, time in the oven to intensify these flavors.
Although total preparation time is two hour or so, only the initial browning requires close attention. The soup can be made a day or two ahead, then reheated and baked just before serving. The results are worth the effort when compared to the pale onions and thin flavors which disappear under a thick layer of cheese in more common recipes.
For 6 - 8 servings:
Place a thick- bottomed pot (4 quart) over medium heat and add olive oil. Add onions and 1 teaspoon of salt. Mix onions with oil and salt, stirring until onions wilt. Turn heat to low and cook, stirring frequently until onions are a deep golden brown, approximately 30-40 minutes. Do not let tips of slices burn.
Add white wine and boil down until it is nearly evaporated. Add broth or water and bring to a simmer over medium heat, then turn down to low and simmer partially covered for 45 minutes. While soup is simmering, place bread slices on a sheet and place into a preheated 325-335 degree oven until toasted golden brown.
To serve, preheat oven to 350 degrees. Taste the broth and add salt and pepper to taste (little or no added salt may be necessary if canned broth was used). Add the ¼ cup of Cognac or other spirits, if using, and ladle soup into oven-proof bowls. Place a slice of bread into each bowl and divide the cheese among the bowls. Place a sheet pan into the oven and place soup bowls into pan. Bake until bubbling and cheese is slightly browned (20 -30 minutes).
If water is used, a lighter broth results, and highlights the rich onion flavor. Chicken stock adds depth to the soup, while beef broth produces the darkest, most dense version. Try them all and consider using half water and half broth. If you wish to avoid the cheese and bread, simmer the soup 5 or 10 minutes longer and skip the baking; it is served this way, as well. Serve any version with a mixed salad and enjoy a brief trip to a Paris bistro!
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Does anyone have a good recipe for French Onion Soup?
pamsfriskd from Wichita KS
Go to www.recipezaar.com and put in french onion soup,there are 134 recipes.
When the recipes come up just below the page numbers click on the word "rating" and they will be sorted out by number of people who have tried and rated the recipe.
Fake It French Onion Soup
hands-on time: 10 minutes
total time: 20 minutes
makes 4 servings
3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese
Heat oven to 400*. Arrange four 10-ounce oven-safe bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
I would like the recipe for McAlister's French Onion Soup. Thanks
Brenda from Odessa, Texas
Piping hot, cheese topped, onion soup can be a meal in itself. It is perfect for a chilly evening. This page offers a recipe for homemade onion soup.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
This is an easy recipe. The hardest part of it is slicing the onions thinly enough. But when it's all done and you're ready to sit down and eat it, you're so glad you took the time to do it right. It's hearty, and delicious.
*If condensed canned broth is used, be sure to count the water added as part of that 40 oz. Homemade is always best.
Put Butter and olive oil in 6 qt Dutch oven. Heat. Add onions all at once.
Cook onions until they are nice and golden brown. Stir them to make
sure they are not burning or sticking to pot. Add the beef broth, sesame oil and soy sauce.
Bring just to a boil and simmer on low for 30-40 minutes.
Taste to correct seasoning.
Use a ladle and fill oven-proof soup bowls to 3/4 full. Top each soup bowl with toast cut to fit just slightly smaller than top of soup bowl, and sprinkle on cheese.
Some cheese might fall down into the soup. That's fine.
Use oven broiler to broil bowls of soup until cheese is all melted and running over the sides of bowl. Watch carefully so as not to burn.
Be careful when serving as it'll be pretty hot.
Place bowls on a salad or dinner plate that's been set up with more toast and maybe a bit of pretty garnish like a radish rose and a celery stick or 2.
Note: I set bowls in a biscuit pan which holds 3 bowls at the time. This way, I'm not having to handle each bowl individually in and out of the oven.
|Time:||30 Minutes Preparation Time|
60 Minutes Cooking Time
Source: My friend Etta in Knoxville, TN who made the best food of all.
By Julia from Boca Raton, FL
This is like the most authentic French Onion Soup. There are several different cheeses that fit really good in onion soup, but my favorite is a wonderful stringy mozzerella with a bit of one of the sharper cheeses. You have hit the nail on the head with this recipe. I will add a sprinkle of parmesan to mine simply because that's what I have now. :-)
Thanks Pookarina. (05/21/2010)
Saute' onions in oil until transparent and thoroughly cooked. Add broth and black pepper. Simmer 30 minutes. Divide into 6 ovenproof casseroles or bowls. Top each with a slice of toasted French bread; sprinkle with mozzarella cheese. Place in oven or under broiler until cheese is melted. Serve immediately.
Makes about 1 1/2 quarts.
By Robin from Washington, IA
Cook onions in butter, covered, for 15 minutes. Add both broths and seasonings. Simmer for 20 minutes. Serve in individual oven proof bowls. Top each serving with very dry toasted French bread, generously sprinkled with Parmesan cheese. Run under the broiler for 2 minutes (or until bubbly and turning brown).
By Robin from Washington, IA
Melt butter and oil over moderate heat
Cut onions in halves and slice with the grain about 1/8 inch thick
Ladle soup into bowls and top each with crouton.
Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them.
Anyone have a simple recipe for french onion soup? I need a recipe that is "restaurant good" but "canned soup" quick!