French Onion Soup
Difficulty:
French onion soup
serves 4
- 1 and 1/2 pounds of onions - thinly sliced
- 3 tablespoons of unsalted butter
- 3 tablespoons of olive oil
- 1/2 teaspoon of sugar
- 6 cups of beef stock (or vegetable stock)
- 4 tablespoons of brandy
- 1/2 teaspoon of dijon mustard
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 French bread
- 12 slices of Swiss cheese
In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.
Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.
When onions have turned soft and golden brown, gradually stir in beef stock.
Bring to a boil; lower heat and simmer gently, covered, for 1 hour.
Toast rounds of French bread.
When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.
Place ovenproof soup bowls or crocks on a baking sheet with sides.
Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).
Lay 1-3 thin slices of Swiss cheese on top of the bread.
Under broiler, melt cheese until golden brown and bubbly.
Serve immediately.
Adapted from: The Robert Carrier Cookery Course (1974)
French onion soup
serves 4
- 1 and 1/2 pounds of onions - thinly sliced
- 3 tablespoons of unsalted butter
- 3 tablespoons of olive oil
- 1/2 teaspoon of sugar
- 6 cups of beef stock (or vegetable stock)
- 4 tablespoons of brandy
- 1/2 teaspoon of dijon mustard
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 French bread
- 12 slices of Swiss cheese
In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.
Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.
When onions have turned soft and golden brown, gradually stir in beef stock.
Bring to a boil; lower heat and simmer gently, covered, for 1 hour.
Toast rounds of French bread.
When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.
Place ovenproof soup bowls or crocks on a baking sheet with sides.
Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).
Lay 1-3 thin slices of Swiss cheese on top of the bread.
Under broiler, melt cheese until golden brown and bubbly.
Serve immediately.
Adapted from: The Robert Carrier Cookery Course (1974)
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Some say onions will make you cry … but this is really a small price to pay for a delicious French onion soup. Enjoy!
5 Comments
julien said:
Kathy, I loved the crying computer in this video!
Alice said:
Thanks a lot for this video, I’ve always loved French Onion Soup and ordered it every chance I could. Now, I can make some myself! I’m so excited!
I’m so glad I found you on YouTube!
Paul Hardwick UK said:
Thank you Kathy, made the onion soup very good, and so filling.
Top Chef!
Regards Paul UK
Kathy Maister said:
Thanks Everyone!
Paul, I don’t know if you noticed but this recipe is a very old recipe adapted from: The Robert Carrier Cookery Course (1974)!
Cindy said:
Thanks for the recipe. I love onion soup and this is much easier than other recipes I have seen.