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Frank's French Onion Soup Recipe
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2
Reviews
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By:
Frank McCrary
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Frank's French Onion Soup Recipe uses onions, butter, olive oil, thyme, bay leaf, Worcestershire sauce, garlic, salt and pepper, bouillon, Italian seasoning, bread, and cheese in creating this delicious French onion soup recipe.
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INGREDIENTS
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6 Vidalia onions, thinly sliced
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3 tbsp. butter
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1 tbsp. olive oil
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3 - 4 sprigs thyme
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1 Bay leaf
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2 tsp. Worcestershire sauce
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3 cloves garlic, minced
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1 tsp. salt
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2 tsp. freshly ground black pepper
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8 cups water
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8 tsp. Better Than Bouillon® Roasted Beef Base
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1 tbsp. Italian seasoning
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1 French bread baguette, cut to 1/2 inch thick slices
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Shredded cheese of choice
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DIRECTIONS
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1:
Add olive oil and butter to a large sauce pan over medium-low heat. When butter melts add 3 sprigs of thyme and stir well to coat the sprigs with the oil and butter mixture. Add the onion to the pot and stir well. Cook the onion for about an hour stirring occasionally. Cook the onion until it is soft and begins to brown slightly.
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2:
Add the garlic and stir to mix well. Add the salt and 1 tsp. freshly ground black pepper. Stir to mix well. Preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
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3:
In a large pot add the water and the Better Than Bouillon®. Bring to a boil and stir well to dissolve the bouillon. Reduce heat to medium. Add the remaining sprig of thyme, the bay leaf, the remaining black pepper, the Italian seasoning and Worcestershire sauce and stir to mix well. Add the onions to the pot and stir all to mix well. Add salt and pepper, to taste. Simmer for at least 30 minutes. Remove the bay leaf.
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4:
To serve, place 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
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