French Onion Soup
For anyone who loves French Onion Soup, look no further for an absolutely delicious recipe. I was lucky enough to find this one from watching a cooking show. I made it soon after and have never looked back!
There are only a couple of things I do differently but mostly I follow the recipe on this one. The best tip I can give you is when it calls for beef stock, I use Campbells beef broth. It has so much more flavor that your standard beef stock or other beef broths. I really feel this makes a difference. And doing the fresh thyme sprigs at the end also makes a difference!
The recipe calls for dry sherry. If you don’t have this substitute Marsala. It is wonderful!
For the onions, I’ve used Walla Walla, Vidalia, or Spanish or a mixture of any of those. I only used a half stick of butter to cook the onions, although I can imagine that it would be even better to use the whole stick 🙂 And I usually cook them longer than the recipe says.
And lastly, you can use croutons or crostinis for the bread. I like making my own crostinis but either work well. For the cheese on top, I grate plenty of Gruyere. Thats it!
p.s. If you have a large amount of onions and don’t want a double batch of soup…… just cook enough onions for two pots of soup and then freeze half of them to make a second batch of soup another day. I’ve done this and it works perfectly!
https://www.foodnetwork.com/recipes/geoffrey-zakarian/french-onion-soup-3556696
Love it looks wonderful how do you feel about using beef consommé in place of broth that’s what we do.
yes!, I’ve used consomme as well! Either of those are delicious. 🙂 So glad to see you “here” It made me smile when I saw your name. xoxoxo