French Onion Soup

This is another recipe adapted from The Pioneer Woman!  What can I say, she inspires a lot of the food we eat!

I made this for lunch a couple of weeks ago when I had the day off work and we really enjoyed it!  I’ve made Alton Brown’s recipe in the past and it was a lot of work!  We also thought it was too salty.  This recipe is much easier and much better too!


French Onion Soup (adapted from The Pioneer Woman)

serves 4


1 stick (1/2 cup) butter
5 small/medium yellow onions, halved root to tip and sliced thin
1 cup dry white wine
4 cups beef broth
2 cloves minced garlic
Worcestershire Sauce
Several thick slices french bread or baguette (about 1/2 a loaf)
5 to 7 ounces Gruyere cheese, grated (Swiss, Asiago, Mozzarella, or Romano works, too)


Preheat oven to 400 degrees.
Melt butter in a heavy soup pot or Dutch oven over medium-low heat.  Add onions and cook, covered, for 20 minutes.
Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown.
Allow onions to cook in the oven for 45 minutes, stirring at least once during the cooking process so onions won’t stick and burn.
Remove pot from oven and place over medium heat on stove top. Stir pan, add a several drops of Worcestershire sauce and scrape all the brown, flavorful bits.
Turn off heat and pour in wine. Turn heat back to medium.
Cook wine for five minutes, allowing it to reduce.
Add broth, and minced garlic and reduce heat to low.
Simmer for about 30 minutes.
Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.

When soup is ready, ladle into bowl or ramekin. Place a slice or two of crispy bread on top, then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.

Serve immediately.

2 Comments (+add yours?)

  1. Trackback: Menu 11-15-09 « EASY AS PIE!
  2. Trackback: Menu « EASY AS PIE!

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