As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Tens or so years ago I went to Washington, DC for a cooking expo. While there I saw Paula Deen cooking and I purchased one of her cookbooks. I’ve made several things from the cookbook but the one I keep going back to is the French Onion Soup. The funny thing is that her recipe is a stove top recipe but I turned it into a Slow Cooker recipe. I’ve since reverted back to a stove top recipe and have really perfected it.
Another change I made it that I used to use grated Gruyere cheese. While I think it is really creamy and delicious it’s just easier to get a few slices of Swiss cheese and melt that on top. I’ve also improved on my croutons. I add in a little more seasoning and now I use any type of bread instead of just a baguette.
So while some things have changed, the basic recipe has stayed the same. It’s still a nice, meaty broth with a ton of onions in it. Then the crunchy croutons are covered in cheese and broiled to perfection.
This is a soup I never really used to eat until I met my husband. It is one of his favorites. I’ll eat it at home when I make it myself but I’m still not one to go out to eat and order it. I just think that my version is that much better and I enjoy the way I prepare it.
French Onion Soup is a hearty soup because of the beef, cheese, and croutons. It’s also a delicious soup to enjoy on a cold winter’s night. While this version is quicker and has been tweaked here is a link to my original Slow Cooker French Onion Soup recipe in case you are interested.
For the soup:
- 3 large sweet onions, thinly sliced
- 3 Tablespoons butter
- 1 Tabllespoon sugar
- 4 garlic cloves, minced
- 1/2 pound beef, cut into ½ inch cubes
- 1/2 c. dry white wine
- 7 c. beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/3 lb. sliced Swiss cheese
For the croutons:
- 3 c. firm bread cut into 1 inch cubes
- 2 Tablespoons butter
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- In a large stockpot melt the butter over medium heat. Once it is melted add the sliced onions. Sprinkle the sugar on top and sauté about 20 minutes, stirring occasionally, until the onions are caramelized.
- Add in the garlic and saute for 1 minute.
- Push the onions and garlic to the sides of the pot and add in the beef. Saute for 3-4 minutes or until the sides are browned.
- Add in the white wine and scrape up any of the brown bits from the pan.
- Add the beef broth, Worcestershire sauce, thyme, and black pepper. Reduce heat and simmer 30 minutes.
- Meanwhile, preheat the oven to 350 degrees. Spray a cookie sheet with cooking spray and set aside.
- Melt the butter for the croutons in a large skillet over medium heat. Add in the bread and toss to coat with the butter.
- Sprinkle the bread with garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally, or until the sides begin to brown.
- Remove the bread from the pan and put on prepared baking sheet. Bake for 7-9 minutes. Remove from oven and turn on the broiler.
- To make the soup ladle desired portion in to 4 bowls. Top each bowl with a handful of the homemade croutons. Place two slices of cheese on top.
- Please the bowls on a baking sheet and broil for 2-3 minutes or until cheese is browned and bubbling.
Adapted from Paula Deen’s recipe in The Deen Family Cookbook