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Rich and Simple French Onion Soup
SUBMITTED BY:
Lori Levin
PHOTO BY:
Allrecipes
"We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation."
RECIPE RATING:
Read Reviews
(302)
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PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese
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DIRECTIONS
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
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REVIEWS
Reviewed on May 18, 2007 by
chellebelle
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chellebelle
May 18, 2007
Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown (not burnt) before adding the stock and other ingredients. Try it, you will be amazed at the richness it adds. I also like to toast the French bread a bit before it goes onto the soup, the bread is less slimy soggy if it is toasted.
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22 users found this review helpful
Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich,...
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Reviewed on Dec. 14, 2003 by VICBEN
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VICBEN
Dec. 14, 2003
I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants in town (that is not kid-friendly so we had to find a babysitter too) to get the best onion soup in town but thanks to Lori Levin, I can make it myself! I sliced about 5 large onions and cooked them for about 40 minutes over med heat, stirring them once in a while. Then I added 1 minced garlic clove in for about one minute before adding 1/2 cup white wine (a bit more than 2 tbsp!). I let it cook until almost dry then I sprinkled the onions with flour and cooked that (while constantly stirring) for about 3 minutes. Then I added 5 cans of beef broth and cooked for about 20 minutes. I used grated Gruyere and this was absolutely the best french onion soup I have ever had and I can't believe I made it myself!! Thanks Lori!!
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15 users found this review helpful
I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants...
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Reviewed on Jul. 31, 2005 by Marie C.
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Marie C.
Jul. 31, 2005
We left out all the butter and still felt this was full of flavor. Wonderful soup!
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11 users found this review helpful
We left out all the butter and still felt this was full of flavor. Wonderful soup!
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Reviewed on Nov. 1, 2003 by SBENHAM
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SBENHAM
Nov. 1, 2003
This makes the most delicious French onion soup ever! Do not deviate from or make substitutions for the instructions and do use the sherry! Lori, thank you so much! I have made this 3 times and it is sooooooo good!
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9 users found this review helpful
This makes the most delicious French onion soup ever! Do not deviate from or make...
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Reviewed on Sep. 5, 2007 by
BRUNOSBETH
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BRUNOSBETH
Sep. 5, 2007
Delicious!!!! I give this 10 stars with a few minor changes. I used less than half the amount of butter, and PLEASE be sure to caramelize the onions! Instead of sherry, I opted for a dry red wine and make sure you toast your bread before putting under the broiler with the cheese. Otherwise it is just too soggy. Thanks!
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8 users found this review helpful
Delicious!!!! I give this 10 stars with a few minor changes. I used less than half the amount...
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Reviewed on Feb. 25, 2004 by
I'm nuts too...
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I'm nuts too...
Feb. 25, 2004
OH-MY-GOSH!! I cannot believe how simple AND delicious this soup is!! I doubled the recipe and brought this to our family Sunday fiasco and the crock pot was emptied!! They LOVED it, not to mention they think I can cook! I used 1 large vidalia onion, 1 large white onion, and about 4-5 med yellow onions (which I put on my sunglasses & stuck tissue up my nose while slicing, time to invest in a slicer as my hubby really thinks I'm a nut, hey, but it worked)! I sauteed those in the onion and oil then threw it all in the crotch pot. Oh and I used half of the full strength broth (10.75 oz Campbells), and half swanson, which is diluted. And I added the Parmesan to the soup as it brewin'. Thanks so much Lori, it IS great!
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8 users found this review helpful
OH-MY-GOSH!! I cannot believe how simple AND delicious this soup is!! I doubled the recipe...
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Reviewed on Feb. 11, 2004 by
Aspiring Chef Rita
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Aspiring Chef Rita
Feb. 11, 2004
My guy loves onion soup and he said this was a good as any he's eaten in fine restaurants. It's very simple to make. Like others my only additions were 1 beef bouillon cube and 2 tsp. of Worcestershire sauce. I did make one mistake - when it was simmering I forgot to cover it and I ended up only having enough for 3 - a lot of it evaporated - so remember to cover!!!! Thanks submitter - will be making this often.
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8 users found this review helpful
My guy loves onion soup and he said this was a good as any he's eaten in fine restaurants. ...
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Reviewed on Oct. 30, 2003 by
amydoll
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amydoll
Oct. 30, 2003
I have tried many french onion soups and this is one of the best. It was not salty, nor was it overly sweet, it was perfectly seasoned. The only thing I had trouble with was judging how much onion to use. I used two large white onions and found that to be perfect. I cooked the onions for a half hour before I added the broth, and used the sherry, which I think is necessary in making this. This recipe did not need any additional seasonings, it's perfect as printed.I did use beef stock instead of broth though. The stock I used is Kitchen Basics and it is sold in a juice box like container. Using it will make any soup much better than canned broth! This recipe is a keeper, thanks for sharing Lori!
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8 users found this review helpful