Simple Onion Soup
Submitted by abbylou
Quick onion soup with beef stock, cheddar cheese, and toasted French bread. Tender sautéed onions simmer 15 minutes, then broil with cheese for 4 servings.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis streamlined take on French onion soup gets you to the table in 40 minutes flat. Six large onions sauté in butter until soft and sweet, then beef stock simmers everything together for just 15 minutes.
A touch of flour thickens the broth slightly without making it heavy.
Toasted French bread goes right into individual serving bowls, you ladle the hot soup over top, then shower everything with grated cheddar and broil until golden and bubbly. It’s comfort in a bowl, no fussy techniques required.
Kitchen Tips
- Slice onions thin so they cook down quickly and stay tender
- Don’t brown the onions; just sauté until soft and translucent
- Stir flour constantly while cooking to prevent lumps and ensure golden color
- Use oven-safe bowls for broiling; ramekins or French onion soup crocks work great
- Watch closely under broiler; cheese can go from golden to burnt fast
Variations
- Three Cheese: Mix cheddar, gruyere, and parmesan for richer flavor
- Wine Spiked: Add ½ cup dry white wine with the stock
- Caramelized Simple: Cook onions longer (30 min) for deeper, sweeter flavor
Ingredients
Directions
Spread french bread with ⅓ of butter.
Toast until brown and set aside.
In soup pot melt remaining butter.
Add onions and sauté until tender.
Add stock.
Add salt and pepper to taste.
Add flour and mix until smooth.
Simmer 15 minutes.
Pour in separate serving bowls and place toasted bread on top.
Sprinkle with cheddar cheese and broil until light brown.
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