French Onion Soup has always been one of my favorites when I’m having dinner out. I don’t make it often at home and yet it is amazingly fast and simple to make. You can make this recipe as indulgent as you like. Usually when you get French Onion Soup out at a restaurant, if you eat the bowl of soup they give you, you might have trouble eating anything more. When you load your French Onion Soup with cheese as is pictured here, you will find that that bowl of soup is enough for a meal. I happen to like it like that, but occasionally you could go lighter on the bread and cheese and make it an appetizer portion. Either way – it is indulgent!
- 1/2 Pound Firm white onions — sliced
- 1/4 Cup Butter
- 2 Tablespoons Corn oil
- 3 Tablespoons Flour
- 1 Quart Chicken broth
- 1 Quart Beef broth
- 8 French Bread Slices
- Swiss cheese — shredded
- Parmesan — grated
- Saute onions in butter and oil until onions are transparent, but not well browned.
- When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
- Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.
- Float a slice of bread atop each serving. Mix equal parts of cheese to smooth
- paste and spread over bread.
- Place all bowls on oven rack 4″ from broiler heat and broil until cheese melts.
- Serve at once. Leftover soup freezes well up to 6 months.