French Onion Soup V Recipe - Allrecipes.com
French Onion Soup V Recipe

French Onion Soup V

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.
  3. Preheat oven to broil.
  4. 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.
  5. Broil in the oven until the cheese is melted and bubbly
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Reviews More Reviews

Most Helpful Positive Review
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!!

 
Most Helpful Critical Review
Aug 03, 2009

This was a good, fast onion soup. However, to make really delicious french onion soup, the onions need to be caramelized to provide a complex, deep flavor & color. The bread should be lightly toasted in the oven -- 350 degrees for 5-7 minutes per side. Also, for a special treat, use Gruyere cheese. Grate some -- 2T or so -- into the broth. Slice the rest & top the toasted bread with it. Grated Parmesan can also be added before broiling.

 
Dec 08, 2003

I've made this a couple of times and it's great. I love the thyme and parsley. A few changes I've made ... I use 48 oz beef broth, I don't water it down at all. I sprinkle the sugar on onion slices right away and I cook the onions for 45 until dark and caramelized. I use Port wine, not white. No restaurant version can compare to this recipe.

 
Sep 25, 2006

So fantastic and delicous! I slow cooked the onions for nearly an hour, it really builds the flavor. I substituted one red onion for a yellow, because reds give this soup an excellent complex flavor. Slipped a few tablespoons of sherry in when adding the beef broth and didn't dilute the broth with water. This has to be the best onion soup I have tried, and I have had many over the years.

 
Apr 09, 2003

When I saw this was submitted by a Canadian I had to check it out. It was the best Onion Soup recipe that I have had. I scaled it for 2 (made it as a starter for New Year's Dinner)and it turned out great! Highly recommend. I will make this more often as it was soo easy and delicious! From ONTARIO

 
May 26, 2005

Great French Onion Soup recipe. I only used 3 large onions instead of 4. Also, I didn't use any wine (didn't have any) put 2 tbsp. of Worchestire instead. Turned out wonderful. I will be making this again. Thanks!

 
Jan 21, 2007

I did caramelize the onions first as I have always done (makes for a better colour and flavour) Otherwise as per recipe, very good. You must use strong flavoured onions to achieve the best taste.

 
Oct 13, 2005

This soup turned out so delicious, my husband made the most satisfied sounds as he ate it! I made it for 4 servings and it was enough for 2 large crocks and one leftover for another time. Used mozzarella instead and added the wine as I sauted the onions so it cooked with all the other flavors. It was better than any restaurant.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 1224 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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