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Monday, January 9, 2012

My first "mostly from scratch" french onion soup

I've made quickie french onion soup before, using campbell's canned french onion soup.

This was the first time I made it "mostly from scratch."

I say mostly because, I still used canned beef consomme and lipton onion soup mix.

But this time I cooked down the onions first!

Slice up a whole vidalia onion. Melt 1/2 stick of butter in a cast iron skillet.

Heat the butter until it's foaming, and then add the sliced onions. Cook down until caramelized.

While the onions are cooking, start simmering your broth in a small cast iron pot.

I used 2 cans of Campbell's beef consomme. You could use beef stock, or even venison stock.

After the onions are caramelized, add them to the pot of simmering broth and keep simmering.

Add your seasonings; I chose to use lipton onion soup mix.

You could use dried onion flakes, onion powder, garlic powder, black pepper, beef bouillon.

After it's simmered a while, add your bread and cheese.

I used freshly baked white bread and provolone cheese, with a little bit of white american cheese.

If I were to do this again, I'd use freshly baked french bread, in thick slices.

You can use most any white cheese, but I like provolone.

Into the oven at 400 degrees until the cheese is well melted.

It was the best french onion soup I ever had!

The only thing that might have made it better was, if I had added some red wine.


  1. Hi, this is greenturtle. Someone commented with their own french onion recipe, it was the betty crocker recipe.

    And I accidentally deleted the comment. I am so sorry! I didn't mean to, and I can't undo the delete!

    So, if you're out there and you want to repost, please feel free.

  2. Here's a betty crocker recipe I found, copied and pasted:

    medium onions
    tablespoons butter or margarine
    cans (10.5 oz each) condensed beef broth
    1 1/2
    cups water
    teaspoon pepper
    teaspoon dried thyme leaves
    dried bay leaf
    oz Gruyère, Swiss or mozzarella cheese
    slices (3/4 to 1 inch thick) French bread
    cup grated Parmesan cheese

    Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.

    Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).

    Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.

    You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).

    Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.

    Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.