French onion soup what type of cheese

That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown not burnt before adding the stock and other ingredients.

Try it, you will be amazed at the richness it adds. I also like to toast the French bread a bit before it goes onto the soup, the bread is less slimy soggy if it is toasted. Reviews: Most Helpful. My hubby and I use to have to go to one of our finer restaurants in town that is not kid-friendly so we had to find a babysitter too to get the best onion soup in town but thanks to Lori Levin, I can make it myself!

I sliced about 5 large onions and cooked them for about 40 minutes over med heat, stirring them once in a while. I let it cook until almost dry then I sprinkled the onions with flour and cooked that while constantly stirring for about 3 minutes. Then I added 5 cans of beef broth and cooked for about 20 minutes.

I used grated Gruyere and this was absolutely the best french onion soup I have ever had and I can't believe I made it myself!! Thanks Lori!! Chuck Wesserling. This is very close to a recipe I have been using for the past 30 years or so. Make sure that you saute the onions well. You don't want them burnt, but you do want them browned. For the cheese, I put a tablespoon of FRESH shredded Parmesan cheese on the bottom of the bowl, then ladle on the soup, then top with a large homemade crouton, then the swiss cheese, and another tablespoon of the fresh Parmesan.

For the croutons, take a large wine-glass and press into a slice of thick bread to get the perfect circle for your soup bowl. Spread with butter and sprinkle with Parmesan cheese.

After ordering this soup many times at restaurants, this recipe reproduces precisely what French Onion Soup is supposed to taste like. Look, French Onion Soup a challenging soup to eat: chunks of chewy cheese and soggy bread floating on top I often suggest additions or subtractions to a recipe, but here I suggest you stick with the recipe as is.

I've made this recipe many times exactly as indicated and everyone loves it. Nice job. Easy to make. Rating: 4 stars. The basic recipe is very good with easy to find ingredients. I didn't like fighting with all the bland provalone cheese.

So now I use Gruyere and Romano cheeses for more flavor. The sherry is not optional - buy a good one and add it near the end of cooking. Use a spanish white onions for more intense flavor Vidalia if you want it subtler Read More.

I'm nuts too. I cannot believe how simple AND delicious this soup is!! I doubled the recipe and brought this to our family Sunday fiasco and the crock pot was emptied!! True French Onion Soup made in restaurants will always be served in special crocks. Special bowls are not required, of course, but they are nice to have, not only for this soup, but also to serve other soups and chili in.

For a complete meal, serve it with a nice skillet steak , bangers and mash , glazed salmon , or a roast beef sandwich. How long can French onion soup last in the fridge? Allow to cool completely, then transfer to a large airtight container or individual ones. It will keep in the refrigerator for up to 3 days. Can French onion soup be reheated? Remove soup from the fridge, pour into bowls, and place in a preheated oven for 15 minutes, then top with the fresh cheesy bread. Can you freeze French onion soup?

You can freeze this soup without the cheesy bread. Add soup to freezer safe containers and store in the freezer for up to 3 months. When ready to eat, let soup thaw in the refrigerator overnight. Make the cheesy bread fresh before serving. The deep, dark broth, silky buttery onions, and gooey cheese on top of crunchy bread will make you weak in the knees.

I hope you love this delicious and simple recipe — be sure to give it a review below! I love hearing from you! Submit your question or review here. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Good recipe. But was missing the sherry. Thank you. Followed the recipe as is and it is truly amazing! Thanks so much for sharing!

This is the best. My husband and I will continue to use this recipe. Amy, would you, if you can, please specify what beef stock you ask your butcher for also the chicken broth? When I asked our butcher he looked at me like I had 3 heads! Am so excited to try your recipe as my husband and I love French onion soup.

Thank you for any information, help you give. Kathy L. Hi Kathy! Also, you can totally buy broth in the carton and it will be just fine. Just make sure whatever you use is low-sodium, otherwise the soup will be too salty.

You guys are going to love it! Very good! Thanks for the recipe! I made it and it was great! A lot of work but worth it! Thank you! Great recipe! I opted the second time for all beef broth. Was amazing. Just a matter of taste. What a fantastic recipe! My husband loved it and raved about it for days. Thank you for sharing.

He also loved the cheesy bread and asked for more the next day. He does not like cheesy anything but loved this recipe. Super recipe, thanks again. The next best is I have another meal in the freezer!

This was soooo yummy! Never heard of balsamic in French onion soup, that put it over the top! Had an over abundance of onions this week and this was the perfect way to use them.

So good! This is the best french onion soup I have ever had. Including restaurants! The flavor will be a lot richer and…well, beefier obviously. My husband and daughter requested second servings. Thanks for sharing. This soup is awesome! Easy and rich and delicious! Best French Onion Soup ever!! This is a great recipe. My honey and I loved it! Thank you so much for this recipe! Is such an amazing flavor!

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There are affiliate links in this post of which I receive a small commission. All opinions are always my own. Search This Website Jump to Recipe. This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.

Course Soup. Cuisine French. Keyword soup. Prep Time 30 minutes. Cook Time 2 hours. Total Time 2 hours 30 minutes. Servings 8 servings.

Calories kcal. Instructions In a large stock pot or dutch oven , melt the butter and canola oil together over high heat and add the onions. Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated. Add the bouquet garni , chicken stock, and beef base and bring to a simmer and cook for 45 minutes.