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Superior French Onion Soup recipe

Superior French Onion Soup.

Patience and time are very important factorsin caramelizing the onions in order to obtain the incrediblerich broth that is the highlight of this most excellent versionFrench onion soup.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Superior French OnionSoup

4 tablespoons butter
2 large yellow onions, thinly sliced
8 cups water
2 1/2 tablespoons beef base or bouillon granules
2 teaspoons chicken base or bouillon granules*
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 stalk celery, halved
2 large bay leaves
4 sourdough bread slices, toasted
1 cup shredded shredded Swiss cheese or Gruyere

  • Step 1: Melt butter in large, heavy cookingpot. Add the onions and slowly cook, stirring occasionally, overlow heat until onions have turned deep golden in color. Thisshould take 1 1/2 to 2 hours. Do not rush this process, cookingthe onions faster may cause them to have a bitter flavor, ratherthan the yummy caramelized flavor only obtained through patience.
  • Step 2: Once the onions have reached the”perfect” color, add the water, beef and chicken bases,white wine, Worcestershire sauce, celery and bay leaves. Bringto a boil; cover and reduce heat. Simmer for 45 minutes. Removethe celery and bay leaves.
  • Step 3: Preheat oven broiler. To servesoup. Ladle soup into oven-proof bowls. Top each bowl with aslice of toast and grated cheese. Broil until cheese melts andbubbles. Serve immediately.

    Makes 4 servings.

    *I prefer and use Redi-Base soup basesavailable at

    Nutritional Information Per Serving (1/4of recipe): 365.3 calories; 53% calories from fat; 21.9g totalfat; 61.0mg cholesterol; 608.8mg sodium; 238.5mg potassium; 25.5gcarbohydrates; 2.0g fiber; 3.3g sugar; 23.5g net carbs; 12.7gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

    How To Make French Onion Soup

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