"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Catherine Weaver's Real French Onion Soup Recipe

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This recipe for Catherine Weaver's Real French Onion Soup, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laural Taylor
Added: Wednesday, July 22, 2009


4 pounds onions = cut into 1/2 inch slices round and then cut those slices in half so you have 2 half moons.
Pam spray
3 T real butter
½ cup of real Sherry (not cooking Sherry)
1 loaf of French bread
2 cups of beef stock (better if you make your own, but canned will do
4 cups of chicken stock ( better if you make your own, but canned will do)
1 bay leaf
½ pound of Gruyere cheese (buy it in a block so you can grate it )
2 ¾ of cup of water
1 large oven proof pan with cover
6 twigs of Thyme – rinsed well
6 oven proof bowls

This is very easy but just takes some time. This recipe is a true gift to us!
Thank you Catherine Weaver!
Pre-heat oven to 400 degrees
Real French onion soup is made with Fond.
Fond is the debris left on the bottom of your pan – you will use this to make an authentic French onion soup by the occasional stirring of the sweating onions.
Spray your oven pan with Pam or use olive oil – just enough to prime pan
Add 3 T of real butter to the bottom of pan
Add 4 pounds of sliced onions
Cover your pan and place in 400 degree oven
After 1 hour stir your onions
After another 1 ½ take your pan out of oven and stir
Place your pan on top of stove on medium high heat for 15 minutes – stir uncovered
Stir occasionally for the next 20 minutes – stirring Fond off bottom - uncovered
Add ¼ cup of water and stir occasionally for 15 minutes - uncovered
Add ¼ cup of water and stir occasionally for 15 minutes - uncovered
Add ¼ cup of water and stir occasionally for 15 minutes - uncovered
Add ½ cup of Sherry this will de-glaze onions –stir uncovered for 5 minutes
Add 2 cups of water
4 cups of chicken stock
2 cups of beef stock
1 bay leaf
6 twigs of Thyme – wrap twigs together with one of the twigs – they need to stay together
Stir well - Reduce temperature to low heat – Cook “covered” for another 30 minutes
Cut you French bread into 1 inch slices – crisp in oven until golden brown
Spoon out your soup into oven proof bowls
Do NOT include twigs of Thyme
Add a slice of French bread to top of soup
Add grated Gruyere cheese to top – enough to cover your slice of bread and run off into soup
Place your bowls under broiler until cheese melts
Get a spoon and sit down to a wonderful, hardy meal or appetizer. You WILL lick your lips to savor all the yummy taste exploding in your mouth!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Catherine is a great friend and talented Gourmet Chef. Her father was raised in Louisiana and cooked all the great Cajon dishes. Her mother was born in “Nancy” France, located in the Lorraine District. Catherine grew up learning all the French and Cajon originals! Catherine attended Auburn University – Art, and has a successful catering business while working fulltime. Upon graduation from the Art Institute of Atlanta, Catherine plans to open an Original French Bistro. Thank you Catherine for this great gift!




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