French onion soup

2015-02-22 and many others

This is the traditional French recipe, which is a bit more involved than the simplified version.

I don't do this very often. Unless you dry-cook them, it can take a long time to dry the onions sufficiently to start caramelization. The sweet Texas onions are so sweet that they don't need to be caramelized.


This is what you need for per serving:

  • 1 large sweet onion
  • 1 pint of beef stock
  • 1 slice of bread,
    preferably toasted
  • ½ cup shredded melting cheese
  • S&P
Pic1: French onion soup
mix up that goodness



Pic2: slice onions in thin wedges
Pic3: caramelize — about halfway here
Pic4: add stock, simmer


Pic5: serve in bowl
Pic6: add toast
Pic7: cheese au gratin