French Onion Soup Recipe

DifficultyBeginner

One of the best soups to ever come out of the French cuisine! Make this delicious French onion soup with caramelized onions and top it with cheesy garlic.

French Onion Soup - MiRecipe
Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
TweetSave
 5 lbs onions, unpeeled
 ½ cup butter (1 stick)
 1 1⁄2 teaspoons black pepper, freshly ground
 2 tablespoons paprika
 1 bay leaf
 7 cans beef broth, divided (recommended Swanson's)(16 ounce)
 1 cup dry white wine (optional)
 ¾ cup all-purpose flour (such as Wondra) or 3 ⁄4 cup instant flour (such as Wondra)
 2 teaspoons salt

 

1

Peel onions and slice 1/8 inch thick, preferably in a food processor.

2

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

3

(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently

4

Pour in 6 cans broth and wine. Increase heat and bring to a boil.

5

Dissolve flour in remaining 1 can broth.

6

Stir into boiling soup.

7

Reduce heat and simmer slowly for 2 hours

8

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.

9

If desired, pour into ovenproof crocks or bowls.

10

Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

11

Leftover soup can be frozen.

Category

Ingredients

 5 lbs onions, unpeeled
 ½ cup butter (1 stick)
 1 1⁄2 teaspoons black pepper, freshly ground
 2 tablespoons paprika
 1 bay leaf
 7 cans beef broth, divided (recommended Swanson's)(16 ounce)
 1 cup dry white wine (optional)
 ¾ cup all-purpose flour (such as Wondra) or 3 ⁄4 cup instant flour (such as Wondra)
 2 teaspoons salt

Directions

1

Peel onions and slice 1/8 inch thick, preferably in a food processor.

2

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

3

(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently

4

Pour in 6 cans broth and wine. Increase heat and bring to a boil.

5

Dissolve flour in remaining 1 can broth.

6

Stir into boiling soup.

7

Reduce heat and simmer slowly for 2 hours

8

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.

9

If desired, pour into ovenproof crocks or bowls.

10

Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

11

Leftover soup can be frozen.

French Onion Soup Recipe