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Ingredients

How to make it

  • Peal and slice onions. In a deep heavy stock pot, over med heat, sauté onions in butter and sugar till caramelized (golden brown). BE PATIENT and stir frequently as this will take a while to do it properly.
  • Add mustard and flour, stir well. Add consommé and wine. Simmer 30 minutes.
  • Slice, butter, and lightly toast French bread under broiler in oven. Put soup into 6 ceramic (oven safe) bowls. Float a slice on soup in each bowl. Cover bread with cheese. Broil 1-2 min. Serve.
  • Note – Chateau Ste. Michelle Johannesburg Riesling works especially well in this soup.
  • USE THIS STOCK RECIPE and adjust the amount of wine to taste since the stock recipe uses wine to deglaze the roasting pan.

Reviews & Comments 14

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  • lucy_ford 5 years ago
    ive been looking for a good FOS recipe all day, thank you so much for sharing the best ive seen so far.
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    " It was good "
    kaitensatsuma ate it and said...
    I got creative the first time I made french onion soup hahaha, three onions, A1 sauce, salt and pepper, beef broth and water simmering for half an hour... Its weird but savory... I'll add it sometime later, though I honestly think this one sounds like a winner.

    Though is it just me, or is french onion soup almost always served commercially as a thick sort of...stew?
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    " It was excellent "
    twotong ate it and said...
    This is a classic dish that is enjoyed by all ages. A definite 5. Thanks.
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    " It was excellent "
    gnnoles ate it and said...
    Used a red wine, and it went over really well with the folks we had over for dinner. Served as an opening course for Thomas Keller's Mon Poulet Roti.
    Thanks for sharing this one!
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  • satine 6 years ago
    I love the oxtail idea, one of the few recipes P use canned soup for is onion soup/ I like consomme rather than beef broth I fortify it with medium sweet sherry--it seems to compliment the onion's sweetness I agree the wine is the best deglazer If If I don't have oven proof dishes (at the cottage or someone else's house, I make croutons and put them in the bottom of the bowl with lots of cheese and pour the hot soup over to melt cheese without a broiler) I hope I put this comment in the correct place--I joined yesterday and I am still trying to understand the rules
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  • jaiddali 6 years ago
    i just made this recipe..and ong it was sooo good! ive have looked for months for a decent french onion soup recipe, and finally i have found the one ill use again and again!! (i substitued red wine instead of wine since i didnt have enough white left) still turned out great! my husband had 2 servings lol
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  • jaeleepoms 6 years ago
    I use some variety of a sweet onion - walla wallas (in Washington), vidalia, mayan sweet, etc. I still need to post the recipe for the ox tail stock base that is excellent to use for this recipe.
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  • leslieg1979 6 years ago
    What type of onions should I use??
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  • misslionheart 6 years ago
    That looks lovely. I remember watching the Galloping Gourmet with my Mum...

    (I think she fancied him!) lol
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  • jaeleepoms 6 years ago
    It's really good with the ox tail beef stock - that's the way my FIL always made it instead of using the canned stock. I just haven't gotten around to figuring out the portions of ox tail, onion, celery and carrot. It's all thrown into a glass dish tossed with some oil, salt and pepper, and then put under the broiler until everything is getting really browned. Then it goes into the stock pot for a long time with water to make the stock.
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  • trackwidow 6 years ago
    This recipe sounds great. I've used home made stock for onion soup in the past and it's incredible in it.
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  • jaeleepoms 7 years ago
    I need to post the recipe for Dad's ox tail/beef stock too that he always used for this one. (I just don't tell my mom what the stock is made from!!)
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    " It was excellent "
    deedeec ate it and said...
    Hands down, the best French onion soup of my life. First time dad made it, he flushed the whole pot down the toilet. "It doesn't look right!" he said. He hadn't properly browned the onions. Go back and read the recipe! I make this for comfort food in the winter and when I'm missing the ol' fart. No, I'm not being disrespectful. Ya gotta know him to get it.
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  • msbooch75 7 years ago
    This hits the spot for a nice warm soup. Thanks
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