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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

French Onion Soup Recipe

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This recipe for French Onion Soup is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks butter
16 Vadalia onions, sliced
2 T. sugar
2 heaping T. crushed garlic
8 cans beef broth or 4 boxes
16 beef bouillon cubes or 2 heaping T. beef base
¼ c. Worcestershire sauce
1 T. dried thyme
½ c. cognac

French bread, sliced 3/4" and toasted
Provolone cheese
Directions:
Directions:
1. In a very large stock pot, melt butter, add sugar and saute onions until soft and beginning to take on color, about an hour.
2. Add garlic, beef broth, bouillon, Worcestershire and thyme and simmer 30 minutes.
3. Add cognac and ladle into crocks. Top with toasted French bread and provolone cheese.
4. Broil until cheese is lightly brown.
5. To freeze: allow soup to cool and then transfer to gallon freezer ziploc bags. I use two for each batch for safety.
Number Of Servings:
Number Of Servings:
7 quarts
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I make this soup religiously every fall. It freezes very well and you can keep toasted French bread and provolone slices in the freezer as well. It makes for a great quick meal.

 

 

 

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