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French Onion Soup V

SUBMITTED BY: MARIAN CRONSHAW PHOTO BY: Mrs. Cliffy

"Very easy and oh, so good. This recipe is submitted from Quebec, Canada."

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Read Reviews (92)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 onions, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
1 teaspoon white sugar
3 (10.5 ounce) cans beef broth
1 1/4 cups water
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 cup white wine
1 French baguette, cut into 1/2 inch slices
8 ounces shredded mozzarella cheese

DIRECTIONS

In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture.
Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.
Preheat oven to broil.
Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.
Broil in the oven until the cheese is melted and bubbly

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REVIEWS

Reviewed on Jul. 11, 2006 by Michelle

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Michelle
Jul. 11, 2006

This is a good recipe, I used vidalia onions which made it pretty sweet--that is even after leaving out the sugar. I did CARMELIZE my onions, though, as I feel this is what a true FRENCH onion soup should be. Carmelizing actually causes a chemical change to many vegetables in that it changes a complex carbohydrate to a simple carbohydrat--therefore, sweetness! Carmelizing also makes things taste richer. Therefore I spent over 30 minutes frying my onions instead of the recipe's 10 minutes. There is no hard definite time in carmelizing as it depends on your cookware--I use a 9" cast-iron dutch oven because again the cast-iron provides depth to your food. I would also recommend using butter if you possibly can because margarine and oleo are oil whipped with water, so it will change your outcome and your amounts should probably be adjusted if using those. Butter has a personality of its own and when it is cooked and part of the carmelizing process it adds a whole different dimension of flavor and richness that provides a heady sumptuousness about it that oil just can't match. If using very sweet onions like I did, I would suggest not adding the sugar and using a wine that was dry and not sweet also a more bland or aged cheese or a cheese like swiss to counter the sweetness of the onions. Enjoy it like I did and Happy eating!!

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13 users found this review helpful

This is a good recipe, I used vidalia onions which made it pretty sweet--that is even after... MORE

Reviewed on Apr. 9, 2003 by VERBEEK

When I saw this was submitted by a Canadian I had to check it out. It was the best Onion Soup... MORE

Reviewed on Dec. 8, 2003 by Jodi

I've made this a couple of times and it's great. I love the thyme and parsley. A few changes... MORE

Reviewed on May 26, 2005 by tkline

Great French Onion Soup recipe. I only used 3 large onions instead of 4. Also, I didn't use... MORE

Reviewed on Jul. 15, 2003 by THERESAPU

I thought it was very good, but it was a bit too peppery for my family. MORE

Reviewed on Jan. 21, 2007 by KimB

I did caramelize the onions first as I have always done (makes for a better colour and... MORE

Reviewed on Sep. 25, 2006 by VORCHA

So fantastic and delicous! I slow cooked the onions for nearly an hour, it really builds the... MORE

Reviewed on Dec. 13, 2005 by Nicole C.W.

This was excellent! My husband buys french onion soup at every restaurant and said this was... MORE

Reviewed on Jan. 25, 2004 by WAILAKIJACKIE

I have been looking for a good french onion recipe and I really liked this one! MORE

Reviewed on Oct. 13, 2005 by BEANS55

This soup turned out so delicious, my husband made the most satisfied sounds as he ate it! I... MORE

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