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Lance's French Onion Soup

SUBMITTED BY: Lance Mertz PHOTO BY: Caroline C

"A proven, favorite recipe for the best French Onion soup ever. White Zinfindel goes great with this soup, too. You can double the recipe pretty easy, and I even tripled it once. Make sure to keep the sugar down, if you do."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

5 onions, thinly sliced
6 cups beef broth
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 pound shredded Swiss cheese
1 teaspoon white sugar
1/2 cup white wine
salt and pepper to taste
1 (1 pound) loaf French bread, sliced

DIRECTIONS

In a medium stock pot, heat beef broth over medium-high heat.
In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.
Add onions to heated broth, stir and let simmer for 20 minutes.
Add wine and season with salt and pepper, simmer for 10 minutes.
Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.

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REVIEWS

Reviewed on Oct. 24, 2005 by BEANS55

This soup was the best ever. My husband has asked me to make it four more times since I've... MORE

Reviewed on Jan. 5, 2004 by amydoll

This is an excellent recipe. The only problem I had was I bought 5 regular size white onions... MORE

Reviewed on Apr. 25, 2006 by Wanda S.

All I can say is YUM!!!! I absolutely love French Onion soup, and never dreamed I could make... MORE

Reviewed on Jun. 13, 2006 by SCHEND

This recipe is fabulous! I only added a clove of garlic while the onions were sauteing and a... MORE

Reviewed on Jan. 14, 2008 by Ree

I tried this recipe tonight and was very pleasantly surprised at how easy and delicious it... MORE

Reviewed on Apr. 17, 2009 by queenvalerie

Tried every French Onion Soup on this site and this is the best. I left out the wine and... MORE

Reviewed on Nov. 12, 2005 by Kate

Great! The wine is really nice in this recipe. MORE

Reviewed on Nov. 10, 2005 by Medea

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.

Medea
Nov. 10, 2005

A nice recipe, but I don't use beef broth, so I wanted to find a deeper flavor while avoiding the beef. I will try chicken broth next time, but this time I made a variation for a vegetarian friend with vegetable broth. I used only 1 1/2 large white onions, which was plenty of onion. Upon tasting it, I both thought it was missing something and I did not think that the sugar was necessary, as the soup tasted a little sweeter than I would have liked it, so I added a pinch of dried thyme and a pinch of dried parsley along with the salt and pepper. In the future, I might leave the sugar out. The wine was a very nice addition. I added 1/2 cup to the onions after they were tender, let it mostly bubble away, and then also added 1/2 cup of wine to the broth at the step indicated in the recipe. Finally, I made the French bread a few days in advance and toasted them in olive oil, butter, and garlic in a pan on the stove to make them into croutons before adding them to the soup. I grated swiss and smoked gouda together. Yum. Thanks for the recipe! This was a quick supper good for a late night movie with friends.

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3 users found this review helpful

A nice recipe, but I don't use beef broth, so I wanted to find a deeper flavor while avoiding... MORE

Reviewed on Nov. 14, 2005 by frostygirl

Overall I thought this was a very good recipe. I was looking for something a little more... MORE

Reviewed on Aug. 27, 2005 by LYNN

This soup was great. I used a packaged grated cheese that included Parmasan, Provolone and... MORE

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