This is my momma’s recipe for French Onion Soup and the pictures don’t even give this bowl of soup justice. If there was internet-smell-o-vision you would be in french onion soup heaven right now. Everyone who has had it (besides for kids who are repelled by the word onion alone) raves about this soup! I don’t make it often because my kids are the ones who turn their noses up at the word onion but when I do my husband and I can’t get enough of it! Forget the kids – we serve them a can of soup and devour a whole batch on our own! The recipe calls for vermouth – there are two kinds which you will find at the liquor store and you want the dry vermouth and not the sweet. This bottle cost around $5 and since the recipe only calls for 1/3 of a cup it will last me a while!
- 5 cups of sliced onions
- 3 tablespoons of butter
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- 3 tablespoons flour
- 2 quarts beef broth
- 1/3 cup vermouth
- loaf of french bread- sliced
- swiss/gruyere/or mozzarella cheese slices
- shredded mozzarella (optional)
- In a large stock pot add butter, olive oil and onions. Cover and cook on medium/low heat for 15 minutes stirring occasionally.
- Uncover and raise heat to medium. Stir in salt, pepper, and sugar. Cook 30-40 minutes or until onions are golden brown. Stir often.
- Stir in flour until onions are coated. Remove from heat and slowly stir in broth and vermouth.
- Return the pot back to the burner and simmer partially covered for 40 minutes.
- Meanwhile place the sliced french bread onto a baking sheet and place under the broiler for 5 minutes (or until just golden brown on the edges) flipping the slices halfway through.
- When the soup is finished place a pinch of shredded mozzarella in the bottom of an oven proof bowl, ladle soup over the top. Place a piece of toasted french bread into the soup garnished with a slice of gruyere, swiss or mozzarella cheese. Place the bowl under the broiler until the cheese on the bread starts to bubble.
- Remove the bowl from the oven and allow to cool for a few minutes before serving.
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