"Food is an important part of a balanced diet."--Fran Lebowitz

Classic French Onion Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Classic French Onion Soup, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Friday, August 14, 2009


* 1 stick butter (8 Tablespoons)
* 8 cups onions, thinly sliced
* 3 Tablespoons flour
* 3 quarts beef stock (see notes)
* 1 Tablespoon salt
* 1 teaspoon pepper
* 1 cup brandy
* 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
* grated Gruyere cheese
* grated Parmesan cheese
* French bread
* olive oil

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.

In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

Personal Notes:
Personal Notes:
Beef Stock (5 quarts)

* 5-6 lbs cracked beef bones
* 2-3 lbs soup bones with meat
* leftover meat or fat that's around
* 2 carrots, washed and trimmed
* 4 onions, quartered
* handful of fresh parsley
* 2 parsnips, washed and trimmed
* 3 cloves garlic, crushed
* 2 bay leaves
* 2 teaspoons salt
* 2 teaspoons black peppercorns

In a 450 degree F. oven, roast the bones and meat in a large roasting pan for an hour. Put all bones in a large stockpot, then deglaze the roasting pan with a cup of water--and pour that into the stockpot. Add the remaining ingredients, then fill the stockpot with water to the 3/4 point. Bring to a boil slowly, then reduce heat and simmer, covered, for 2 hours. Remove cover, then simmer for at least another hour. Strain and pour into a variety of different sized containers (for different uses). Do not remove fat--this will seal the stock for its life in the freezer. Let cool to room temperature, then freeze.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!