Nothing warms you up better on a crisp cool fall day than a hot bowl of homemade French Onion Soup.  Ours is a little different in that we use large homemade croutons on the top instead of a solid slice of bread.  It makes it so much easier to eat. A little trick we learned from a local restaurant is to put a big slice of Gruyere cheese on top instead of piling on grated cheese to give it a really gooey topping.  Another little trick is to use a banjo slicer to slice the onions quickly & practically effortlessly.

 

French Onion Soup
 
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Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 4-5 large yellow onions
  • 3 T. butter
  • ¼ tsp black pepper
  • 1 Tbsp. flour
  • 3 cans (10 ¾ oz) beef consume, undiluted
  • 3 cups water
  • 1 bay leaf
  • 3 Tbs. Brandy
  • 6-8 slices French bread
  • 2 Tbsp. Parmesan cheese
  • 1-2 cups grated Gruyere cheese (or as much as you prefer)
Instructions
  1. Cut the peeled onions in half from top to bottom. If you leave the root end attached it will help hold the onion together while you slice it. Slice into very thin slices.
  2. In a large pot, melt butter over medium-high heat.
  3. Add onions & pepper.
  4. Sauté until onions are light golden brown. This could take 20-30 minutes.
  5. Add flour and cook about a minute; remove from heat.
  6. Gradually add beef consume, stirring constantly.
  7. Stir in water & bay leaf.
  8. Return to medium-high heat and bring to a boil, stirring constantly.
  9. Reduce heat to low and cook uncovered for 30-40 minutes.
  10. While soup is simmering, cut the bread into cubes and toast under the broiler until they are golden brown. Watch them closely so they don’t burn. Give them a shake every now and then to brown all sides. Leave the broiler on so it will be preheated for the soup bowls.
  11. Remove bay leaf from soup and stir in the brandy.
  12. Spoon into individual soup bowls, placed on a baking sheet.
  13. Place several toasted bread cubes on the top.
  14. Sprinkle generously with the Gruyere & Parmesan cheeses.
  15. Place under the broiler until the cheese melts, and turns slightly golden brown.
  16. Serve immediately.