French Onion Soup, filled with onions, bread, and melted cheese is delicious!! Everyone has a version and this is mine.
When I was growing up the only soup I liked and would eat was French Onion Soup. I wouldn’t touch Tomato Soup or Chicken Soup, I just didn’t like the whole concept of soup except for some reason I liked French Onion Soup. Don’t know if the name made me feel exotic or if it was the bread and cheese that made it feel less soupy but it was my soup. Flash forward to having my own family and it quickly became my family’s soup too. Over the years I’ve played with the recipe and this is our current favorite version. The wine cooks down and adds a rich flavor but if you prefer you can replace it with additional beef broth. I have soup crocks that are oven safe but if you don’t have them skip the “put it in the oven” and just serve the soup with bread and shredded Swiss cheese, the cheese won’t be as melted but it will still be delicious.
French Onion Soup, filled with onions, bread, and melted cheese is delicious!
- 2 lbs onions, sliced
- 1 Tbsp olive oil
- 1-2 tsp sugar
- 1-2 tsp nutmeg
- 8 cups beef broth
- 1 can consomme
- 2 cups red wine (2 cups of beef broth may be substituted)
- ~1 tsp thyme
- 1-2 cups Swiss cheese, shredded
- Italian bread
- In a large frying pan over low heat 1 Tbsp olive oil.
- Add the onions, sugar, and nutmeg.
- Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
- While the onions are cooking combine the beef broth, consomme, thyme, and pepper in a dutch oven or large pot.
- Cook over medium low heat.
- When the onions are caramelized add to the broth mixture.
- Continue to cook about 10 minutes.
- Preheat oven to 300.
- Ladle soup into oven safe bowls.
- Top with a slice of bread and shredded Swiss cheese
- Cook in oven for 10 minutes until cheese is melted