Homemade French Onion Soup
Do You Love Onion Soup?
Do you enjoy French Onion Soup? Are you looking for a new way to make it, or a new recipe all together? Well, this is the place. French Onion Soup is a delicious soup that originates from France made with broth, onions, and bread and what would it be without cheese?
Onions can be used as an ingredient in many different recipes because they are found in most kitchens everywhere. Onions have been around for over 4000 years all over the world. Onions are cut into slices to cook them down and make the soup.
Most often I use white onions, but if I am unable to make it out for those specifically, I have used yellow onions and gotten no complaints. You can use Vidalias or Texas Sweet Onions, but as an onion farmer told me, those varieties are cultivated to be sweet when raw, but will lose the sweet flavor when cooked. I have never tried red onions in this soup, but I am guessing it would be similar to a sweet onion. Once cooked it may lose its sweetness.
My Wife Loved This French Onion Soup
This soup is the perfect way to celebrate fall. The rich flavors and texture of this dish make it an ideal choice for any time of year, but especially during these chilly months ahead! Even if you're not a fan or can't get enough onions in your diet (which I highly recommend), there's no need worry because each sip will take away some of those pesky calories from French onion soups loaded with mostly hidden fat sources like butter/heavy cream etc... Plus its super easy: just follow my quick recipe below
If you want to reduce the calories in the recipe, one way is to use margarine instead of butter.
The wine doesn't have to be anything special. It can be leftover in the bottle, or it can come from a box that is fine with me!
If you choose not to use products with alcohol for any reason, feel free. Sometimes I make the soup and forget to pick up wine. This recipe is very forgiving. It still tastes great and better than the onion soup from a can or a dried soup packet.
Some stores sell the french bread already sliced. If you want to use that shortcut. Feel Free. I do it myself from time to time.
- 3 lbs (About 6 onions) White Onions
- 1 Stick Butter, unsalted
- 5 cloves Garlic
- 2 cans Chicken Stock, 14.5 oz cans
- 4 cans Beef Stock, 14.5 oz
- 1 cup Red or White Wine
- Salt and Pepper
- 8 slices Swiss Cheese
- 2 Cups Mozzarella Cheese
- 1 Loaf French Bread
- Melt one stick of butter in a decent size sauce pan. I think I used a 4-5 quart over medium low heat. Peel and slice your onions about 3/4 to 1 inch thick. Add them to the pan. Take your cloves of garlic, smash them and add those to your pan to cook. You can turn up the heat just a bit, but we don't want to burn anything. Just cook the onions till they are clear.
- Add your broth to the onions and bring it up to a boil. Once it boils add your wine to the liquid and simmer while you prepare your bowls. Slice the french bread in 2 inch thick slices and toast under the broiler in your oven. Once they are toasted, set them aside for now. Ladle the soup into your bowls, then add your toast on top of the onion soup. Sprinkle the mozzarella cheese on top of each bowl, then top with the slice of swiss cheese. Place under the broiler to brown and melt the cheese. Watch it close at this point because the difference between nicely browned and incinerated can be a minute. Once browned, serve to your hungry diners.
Choice of Cheeses
My wife loved Swiss cheese so we always had it on hand. You can also use Gruyere in its place. Or Provelone or Provel. This soup is very forgiving. You can use it to clear out your cheese drawer if you have little bits of different varieties.
Storing and Reheating Leftovers
One nice thing about this recipe, often you find you have made too much. You can refrigerate it, or freeze it and reheat to have at a later date. Just take your broth and store it in an appropriate container. If you plan to use it in a few days, then refrigerate it. If it will be more that a 3-4 days I would freeze it. In the freezer I like to use a microwaveable storage container. That way you can quickly but gently thaw it and get all that nice butter in the broth. When you are ready to serve it again, reheat it to a simmer and put it in bowls and carry on.
Soup Before Bread and Cheese Are Added And Broiled
Ready to Devour
How Was It?
|Serving size: 10oz|
|Calories from Fat||243|
|% Daily Value *|
|Fat 27 g||42%|
|Saturated fat 16 g||80%|
|Unsaturated fat 11 g|
|Carbohydrates 42 g||14%|
|Sugar 2222 g|
|Fiber 2 g||8%|
|Protein 25 g||50%|
|Cholesterol 72 mg||24%|
|Sodium 1390 mg||58%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2016 Mike Bouska