This French Onion Soup is way better than what I have had at most restaurants. The rich flavor of the broth paired with the gooey cheese is unbeatable!
French Onion Soup
I love a good French onion soup, especially in the Fall when you can get really good, sweet onions. This French Onion Soup is way better than what I have had at most restaurants. The rich flavor paired with the gooey cheese and soft bread is just so… mmmmm… there are no words that can describe how good it is. Just as a little added note, when making French onion soup you definitely want to use beef consomme. You will find it adds a good depth of flavor that beef broth alone just can’t provide. You can find beef consomme in the canned soup isle in your grocery store. It is usually right next to the beef broth.
What Kind of Cheese is on French Onion Soup?
The cheese layer on top is a combination of Provolone, Swiss and Parmesan cheeses. Putting it all under the broiler until the cheeses are bubbly creates the desired texture and effect.
In the Mood for More Soup?
If you’re in the middle of fall and winter, soups just seem like the perfect meal. You’ll have plenty of possibilities to try when you check out these soup recipes and more.
- Crock Pot Beef Vegetable Soup is one of the easiest bowls of comfort food you’ll ever throw together.
- Loaded Potato Soup is easy, cheesy and filled with all your favorite flavors.
- Ham and Bean Soup os the perfect way to warm your belly and delight your tastebuds.
- Best Clam Chowder really is the best clam chowder recipe ever. What more can we say?
- Olive Garden Pasta E Fagioli Soup Copycat tastes so much like the restaurant version, but you’ll love having it at home.
French Onion Soup
- 1/2 c. butter 1 stick
- 4 medium-sized sweet onions sliced thin
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tsp. Kosher salt
- ground black pepper to taste
- 31.5 oz Beef Consomme 3, 10.5 oz cans (found with the canned soups at the store)
- 10.5 oz Beef Broth
- 1 Tbsp. red wine vinegar
- 4 slices French Bread OR 2 c. Parmesan croutons
- 4 slices provolone cheese
- 4 slices Swiss cheese chopped
- Parmesan cheese to taste
- paprika to taste
- Melt butter in a stock pot. Add onions, garlic, thyme, bay leaf, salt and pepper.
- Cook, stirring often, until onions are soft and caramelized (about 30 minutes).
- Add consomme, beef broth, and vinegar and simmer another 30 minutes (at this point you can also transfer to a crock pot and cook on low heat for several hours).
- When ready to eat, toast French bread in broiler for about 2 minutes turning once, until lightly toasted on each side. Remove from broiler, but keep broiler on.
- Remove and discard bay leaf and thyme from soup. Ladle soup evenly into 4 oven-safe serving bowls. Place a slice of French bread into each bowl and top with provolone and Swiss cheese.
- Sprinkle Parmesan cheese and paprika over the top and broil for about 5 minutes or until cheese is bubbly and golden brown.