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Freezable French Onion Soup

82

The soup gets its rich taste from caramelized onions.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, January/February 2005

Ingredients

  • 10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 3/4 cup dry red wine

For Cheese Toast (Optional)

  • 4 slices toasted multigrain bread
  • 4 ounces sliced Swiss cheese

Directions

  1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.

  2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.

  3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)

  4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.

  5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Cook's Notes

To cut onion slices, halve through the root end; peel back skin. Place halves, cut sides down, on cutting board. Trim both ends; thinly slice onion lengthwise. To slice onions quickly, use a food processor fitted with a slicing blade (instead of a knife). This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat.

Reviews Add a comment

  • suismoi
    24 JAN, 2011
    Takes time, but worth it! Both kids under 5 devoured it.
    Reply
  • jenn4262
    1 MAR, 2009
    Beef broth in place of the wine.
    Reply
  • ltorbert
    28 FEB, 2009
    would love the receipe but we are both allergic to alcohol (can't have the wine) what cant i use in it's place? thanks a bunch!
    Reply
  • fsamperi
    28 JAN, 2009
    yum
    Reply
  • fsamperi
    28 JAN, 2009
    yum
    Reply
  • SOMERSIZING
    24 SEP, 2008
    WE USED NO SUGAR, AND INSTEAD OF BREAD WE SLICED A LARGE MUSHROOM AND PLACED IT ON TOP WITH CHEESE OVER IT AND HEATED IN BROILER UNTIL CHEESE MELTED. OH SO GOOD
    Reply
  • yeahcooking
    2 JUN, 2008
    I wouldn't make this again. It took at least 3 hours and though it was close to be a good french onion soup something was amiss. The consistency was too watery and the soup way too sweet. I would say it serves 8 people though.
    Reply
  • Mrs_Younger
    10 APR, 2008
    update: husband really likes recipe, however, didn't give quite 3 servings (our bowls are 12 oz)
    Reply
  • Mrs_Younger
    10 APR, 2008
    I'm not sure where the 'serves 6' comes from, 'cause I got enough for 3 bowls. Maybe my bowls are bigger. I didn't use the sugar and plain brown onions and it is just wonderful. We also put our toasted bread with cheese on the bottom of the bowl, which is tasty as the soup soaks the bread better that way.
    Reply
  • archie1026
    8 APR, 2008
    This soup is very easy to make, and also very delicious! I recommend this recipe whole-heartedly and hope you enjoy it, too.
    Reply