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Easy Homemade Onion Soup Recipe
Do you prefer onion soup with or without the cheese?
Onion soup is a favorite appetizer at a restaurant, usually listed on the menu as French Onion Soup. It is a tasty dish (or bowl) that most people associate with “classy” dining. Also, most people think mainly of the roof of bubbly cheese that normally accompanies their bowl of onion soup. Most French Onion Soup topped with cheese usually use fresh gruyere cheese, but I’ve seen it with other types of cheeses.
Now, whether or not you love onion soup, do or do not prefer the cheese on top, or only have a bowl with a pricey dinner, it’s not exclusively for high-end restaurants. You can easily make your own onion soup anytime you want in the comfort, convenience and affordability of your own kitchen. It is inexpensive, but it does take some time to make, but it will taste like a million dollars when you’re eating it.
The following recipe doesn’t include the cheese topping, (the reason is I don’t add it, is because this is ONION soup, not CHEESE soup and I want to concentrate on the flavor of the onion, not the taste of the cheese. However; I will include some easy instructions for it so you can add the cheese topping to your soup (There are people who feel that is just isn’t proper onion soup without the cheese).
6 medium yellow onions
3-5 large cloves of garlic (or 3 tablespoons chopped or minced)
4 (15 oz.) cans of vegetable broth, or chicken broth
4 tablespoons (½ stick) of unsalted butter
1 teaspoon of salt
1 tablespoon of cracked black pepper
1. Cut the onions in half.
2. Remove the ends of the onions.
3. Remove outer layer of onion along with the “paper” or skin.
4. Slice the onions into ¼ inch thick slices. (see picture).
5. Add the butter to a medium to large cooking pot.
6. Turn the burner on to medium-low heat.
7. When the butter is melted, add the sliced onions.
8. Sprinkle the onions with the salt.
9. Mince the garlic and set it aside for now.
10. Cook the onions, without stirring, for 15 minutes (10 minutes if you are using a gas stove) in the butter and salt. Do not worry about the onions burning. This process will allow the onions to “sweat”.
11. At 15-20 (or 10) minutes, giving the onions a stir and then allow them to cook, stirring occasionally, for another 45 minutes to an (1) hour, until the onions are reduced in size and are a darker brown color, but aren’t black, as in burned (see picture). If they seem to be drying out or burning, add a little vegetable oil or butter and lower the heat a little (it might take a little longer to cook down, but that is better than the onions burning).
12. When the onions are cooked down and nice and brown, add the garlic and the black pepper.
13. Then add enough broth to cover the onions and cook for about 10 minutes to reduce the mixture to a syrupy consistency. Note: You do this because the onions will be pretty dried out and adding just the pepper and garlic may cause the garlic to burn.
14. Stir the mixture occasionally to ensure that the broth is evaporated.
15. Then add the rest of the cans of vegetable broth.
16. Bring to a boil, and then reduce the heat low.
17. Simmer soup, stirring occasionally, for about a half (1/2) hour.
18. Taste and re-season with salt and pepper as needed.
Cheese Topping (optional)
1 Cup of your favorite Sliced Cheese, (Gruyere is the standard for onion soup, but any will do. I used shredded cheese, but it didn't look as good, but tasted just fine)
1 tall-sided Soup Bowl
1 serving of hot Onion Soup
1. Pre-heat the oven to 350 degrees F.
2. Pour a serving of onion soup into a serving bowl.
3. Place a slice of cheese on top of the soup.
4. Place the soup bowl, with cheese, into the oven for roughly 10-15 minutes (keep an eye on it, so that the cheese doesn’t burn.)
5. When cheese is bubbly and lightly golden brown remove from oven and serve immediately.