With just a few ingredients you probably already have on hand you can quickly whip up this warm and hearty French Onion Soup to serve as a first course or even a main course.
I had pint jar of beef broth that didn’t seal (grrr!) so instead of trying it again I just scaled down the recipe below to one third. Which was fine, since I knew the boys would not appreciate it as much as I did. It made a nice lunch for me for 2 days.
You can use beef, chicken or vegetable broth depending on what you have on hand. And the cheese can be Parmesan, Swiss or Gruyere or any combination of the three.
It whips up in less than 45 minutes and is so easy.
French Onion Soup
- 1 1/2 cup yellow onion (thinly sliced)
- 1-2 tablespoon olive oil
- 6 cups beef broth (or chicken or vegetable broth)
- 1/4 teaspoon freshly ground black pepper
- French bread slices, either 1 large slice or several baguette slices per serving
- 1 cup Parmesan, Swiss or Gruyere cheese (grated)
- In a large pot, sauté onions in the olive oil until browned.
- Add broth and pepper, simmer for 30 minutes.
- While soup is cooking, preheat oven to 275 degrees and lightly toast the bread.
- Pour soup into a 2 quart casserole dish or individual serving bowls, top with toasted bread and grated cheese.
- Bake until cheese is melted, approximately 10 minutes.
- Classic French Onion Soup with crusty bread and gooey cheese on top
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