Recipe by Lance Mertz
"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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onions, thinly sliced
butter or margarine
shredded Swiss cheese
salt and pepper to taste
1 (1 pound) loaf
French bread, sliced
Tried every French Onion Soup on this site and this is the best. I left out the wine and added 2 tsp beef boullion. Other than that I made this exactly ad written and was thrilled with the results. Thanks!
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.
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.
All I can say is YUM!!!! I absolutely love French Onion soup, and never dreamed I could make it myself. I discovered this about 2 months ago and have made it 4 times since. I actually take french bread and tear it into pieces and put it in the bottom of the bowl before adding the soup. Also, I use deli sliced provolone cheese on top. Just thinking about this is making me want to go home and make it tonight (even though I just made it three nights ago!).
This was my first try at FOS... and it was fantabulous! I watched the video posted on this website before attempting it and I combined the two recipes. I heated up some olive oil and butter in a dutch oven, added the onions and sauteed until golden brown. Added wine and cooked until the alcohol burned off. Added sugar and tossed until well coated. Added beef broth, covered and simmered for 20 minutes. Added salt and pepper to taste and continued simmering for 10 more minutes. Poured soup into bowls, added bread and covered with 2 slices of swiss cheese. Broiled until cheese melted and served. YUM!
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!
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.
I tried this recipe tonight and was very pleasantly surprised at how easy and delicious it was. It's as good as any that I've had in any resturant. The only changes that I made was to use olive oil instead of vegetable oil, no salt, only pepper and I used garlic powder. The wine that I used was Marsala. Excellent recipe, I will definately be making this again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Lance's French Onion Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 298
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