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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."
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

  1. In a medium stock pot, heat beef broth over medium-high heat.
  2. 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.
  3. Add onions to heated broth, stir and let simmer for 20 minutes.
  4. Add wine and season with salt and pepper, simmer for 10 minutes.
  5. 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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 first tried it. Its VERY easy. I added the wine to the onions as they were sauteing, it seemed to add more flavor. I used mozzarella cheese. My parents loved it also. Better than any restaurant. Thanks for such a great recipe.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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 and only needed 3 of them. That was plenty! I used sherry as the white wine. I really liked this because it was sweet, not salty. I used a mix of provolone, mozzarella, and fresh romano on the bread.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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 beef bullion cube to the broth! Thanks Lance, I can't wait to make it again and again!

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 645

  • Total Fat: 33.8g
  • Cholesterol: 84mg
  • Sodium: 1500mg
  • Total Carbs: 50.1g
  •     Dietary Fiber: 3.9g
  • Protein: 31.7g

VIEW DETAILED NUTRITION

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