French Onion Soup XI Recipe - Allrecipes.com
French Onion Soup XI Recipe
  • READY IN ABOUT hrs

French Onion Soup XI

Recipe by  

"After trying several different recipes I came up with my own that is probably the best onion soup my friends have ever had -- so they tell me."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes.
  2. Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere.
  5. Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

I had to make a quickie dinner tonight and decided on soup being that my daughter Ashley is home with a really nasty cold, coupled with the fact that it's freezing here in N.J.!! I'm not complaining because I love winter and snow; and we've had a lot of both! Anyway, my gang went crazy over this soup as they always order F.O. soup as an appetizer when we go out for dinner, however these were the changes I made: I only used four large onions, two small cans of low salt beef broth, two cans of beef consomme', a tablespoon of sugar added to the onion while sauteeing and a tablespoon of flour just before the onion was done browning. I used Guinness beer which gave it a great flavor. Thanks so much Carolyne for cluing us in on the dry mustard and beer additons!

 
Most Helpful Critical Review
Mar 04, 2011

Too much thyme!

 
Mar 12, 2009

This was a big hit with my friends! Everyone loved it! On demand, I ended up making this the next week for another party! Thanks!***Update. Almost 5 years later I am still making this recipe. I've tried others and still come back to this. However, I do add a dash of thyme, a splash of Worcestershire, sugar to onions and flour to onions when almost done.

 
Nov 13, 2006

I've tried many french onion soup recipes, and this one was pretty good. I reduced the number of onions to 6 and I added two tablespoons of flour to the onions right before they finished cooking. I used a brown ale and it gave the soup a really good flavor. I added a little salt at the end, but that was just my own personal taste. I would definitely try this again!

 
Jun 08, 2007

This soup was very flavorful I added a splash of red wine for color. I did use Vidallia onions which made the soup far too sweet. I would stick to white or yellow onions.

 
Jul 13, 2003

This has been a hit whenever I serve it. I never use large sweet onions, so I don't need as many as the recipie calls for. A cup measurement would be nice. I also put a little worchestershire sauce in to add a litte more zip. It's a great soup that I always have the ingredients on hand for. (Who doesn't have at least one stray bottle of beer in their 'fridge?)

 
Nov 28, 2009

I have never made French Onion Soup before this recipe is not only easy, it tastes fantastic! My husband has been wanting me to make French onion soup because its his favorite. Well my husband said that it was the best he's ever had, even better than at a restaurant. I highly recommend this recipe & will be making it again & again! Thank-you so much for the recipe!

 
Feb 21, 2008

The soup tastes delicious. However adding 10 onions is absurd. I added 4 and a half and it was plenty. I added more beef broth than called for too.

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 946 mg
  • 38%

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

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About the Cook

CAROLYNE38
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