Seriously, the past few weeks I have been absolutely craving French Onion Soup. I made it twice! My sister introduced me to this recipe, and with a few tweaks it’s absolute perfection. Definitely restaurant quality! And the best part is: it takes less than an hour to make. If you don’t already have some soup-style bakeware, I found these CorningWare Mugs at my local grocery store, and they work perfectly for serving. =)
- 4 cups sliced onions (about 3 large onions…I used 1 red, 1 white, and 1 yellow)
- 4 tablespoons butter
- 1 32 oz. box beef stock
- 2 cans beef broth
- 1 clove garlic, minced
- ⅓ cup cooking sherry
- 2 tablespoons white wine
- salt & pepper to taste
- 1 tsp dried thyme
- 1 loaf french bread
- 1/2 lb provolone cheese slices (or cheese of your choice!)
- Melt 4 tablespoons butter in an 8 quart stock pot on medium heat, add the onions. Brown the onions, stirring occasionally (approximately 20, minutes or until the onions are tender & brown). 5 minutes before the onions are done, add the minced garlic.
- Add beef stock, broth, thyme, sherry, and wine.
- Salt and pepper to taste, and simmer (covered) for 30 minutes.
- Heat the oven broiler, and toast bread for approximately 3 minutes, or until toasted.
- Ladle soup into oven-safe serving bowls and place 1-2 slice(s) of the toasted bread on top of each. Layer each slice of bread with 2 slices of provolone. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly (about 6 minutes).
- Serve & enjoy! (But be careful, it’s very hot!)