French Onion Soup

10 INGREDIENTS • 7 STEPS • 1HR

French Onion Soup

Recipe

4.8

5 ratings

A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!

Love This Recipe?

French Onion Soup

Save

A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

1HR

Total Time

$2.12

Cost Per Serving

Ingredients

Servings

4

us / metric

5

3 Tbsp

4 cups

Beef Stock

4 cups

Chicken Stock

4 Tbsp

Dry Sherry

1

Baguette

1 Tbsp

4 slices

Provolone Cheese

to taste

to taste

Sponsored

Simply Organic® Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

637

Fat

21.2 g

Protein

25.2 g

Carbs

79.2 g

Love This Recipe?

French Onion Soup

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking Instructions

Hide images

step 1

Julienne the Vidalia Onions (5).

step 1 Julienne the Vidalia Onions (5).

step 2

Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.

step 2 Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.

step 3

While onions cook, you can slice the Baguette (1).

step 3 While onions cook, you can slice the Baguette (1).

step 4

Deglaze the pot with 1 cup of the Beef Stock (4 cups), then cook until dry. Repeat 2 more times until the onions are dark brown and have absorbed most of the stock.

step 4 Deglaze the pot with 1 cup of the Beef Stock (4 cups), then cook until dry. Repeat 2 more times until the onions are dark brown and have absorbed most of the stock.

step 5

Roughly chop the Fresh Thyme (1 Tbsp).

step 5 Roughly chop the Fresh Thyme (1 Tbsp).

step 6

Add the thyme, remaining beef stock, and Chicken Stock (4 cups) and simmer for 20 minutes. Add Salt (to taste) and Simply Organic® Black Pepper (to taste) and adjust as needed. Add the Dry Sherry (4 Tbsp) and stir to combine.

step 7

Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices), then place under the broiler until cheese is golden brown.

step 7 Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices), then place under the broiler until cheese is golden brown.

Tags

0 Saved

Game Day

recipe_cover_pic

50mins

Cheesy Chicken Meatballs

recipe_cover_pic

15mins

Blistered Edamame

recipe_cover_pic

12hrs

No Bake Dirt Pie

recipe_cover_pic

1hr 30mins

Star Wars Piñata Cupcakes

recipe_cover_pic

40mins

Pull-Apart Pigs in a Blanket with Jalapeño Queso

recipe_cover_pic

40mins

American Goulash

recipe_cover_pic

1hr

Chicken Lollipops with Homemade Buffalo Sauce

recipe_cover_pic

20mins

Pineapple and Mango Salsa

recipe_cover_pic

1hr 20mins

Grilled Portabella Burgers

recipe_cover_pic

45mins

Mushroom Bean Burger

recipe_cover_pic

35mins

Hatch Chili Hot Wings

recipe_cover_pic

30mins

Mirin & Maple Roasted Almonds

top