Easy French Onion Soup Recipe (Print Version)
# Ingredients:
01 -
Salt, used as needed.
02 -
1 ounce of butter (2 generous spoonfuls).
03 -
Two thick pieces of hearty bread, toasted.
04 -
A hearty 32-ounce serving of beef stock.
05 -
Garlic powder—half a teaspoon.
06 -
Four slices of cheese, either Gruyère or provolone will do.
07 -
1 teaspoon of freshly ground black pepper.
08 -
Four hefty onions, sliced nice and thin.
09 -
Three tablespoons of Worcestershire sauce for added depth.
# Instructions:
01 -
Using a stock pot or Dutch oven on medium heat, start by melting the butter until it’s foamy. Toss in the sliced onions along with the black pepper and garlic powder. Stir and cook them for around 7 to 8 minutes. The onions should soften and take on a caramel-like color.
02 -
Gently pour in the beef stock and Worcestershire sauce. Add some salt to your liking. Cover it up once it starts to simmer and let it cook for 10 minutes or more. The kitchen will smell amazing! Keep it warm until ready to serve.
03 -
Fire up the broiler. Place oven-safe bowls or soup mugs on a baking sheet. Make sure they have wide mouths for easy serving.
04 -
Scoop the warm soup into your prepared bowls. Gently put a piece of toasted bread on top of the soup, then add a cheese slice over it. Stick it under the broiler just long enough for the cheese to melt and turn a bit golden. Serve while it’s still steaming and enjoy!
# Notes:
01 -
If you want to save time later, make the soup up to the simmer step. Once it cools, cover and store it in the fridge for up to 48 hours. When it’s time to eat, heat it back up on the stove and finish the recipe as usual.