French 0nion soup is such a classic. There are so many variations of it online and in cookbooks, it’s hard to choose just the right combination of ingredients to make the “perfect” bowl of soup. I also have another version in this blog ONION SOUP. Even if you don’t want to check out the previous recipe, do click on the link as there is some useful information about onions in that post that you might find interesting.
I’ve now developed a better recipe that tastes fabulous right out of the pot and only intensifies in flavor as it matures. I’m bursting to share it with you and hope you enjoy it as much as we do. And after all, it is soup season.
- Using sweet Walla Walla onions does make a more flavorful soup in my humble opinion, but an average yellow onion can also be used in this soup – or even a combination of both.
- This new version does not have any added sugar or Worcestershire sauce as my previous recipe does.
- I lowered the amount of butter used in the first recipe by half and added a drizzle of olive oil instead.
- I cut the amount of thyme in half (from 2 sprigs to 1). Sometimes thyme can overshadow other flavors and I wanted to true onion essence to come through.
There may be a few more minor changes but the above noted are the most significant.
A great bread to use with this soup is Easy Peasy French Bread. This recipe is not mine, so if you click on the link you will be taken to the website for My Mundane & Miraculous. It really is very easy to make. I cooked it in my dutch oven which made a round ball version.
And here’s the soup!
Soup cooking into deliciousness. This photo may not show it, but this soup is amazing in flavor! I cut the onions in bite-sized pieces rather than long slices – it’s just easier to eat in my opinion.
Spread bread with butter and toast in a skillet. Set aside for assembling soup bowls before serving.
Add bread slices to the soup bowl.
Cover with cheese.
Melted cheese on top of the soup bowl adds mouth-watering goodness and flavor.