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