Karma's When I Feel Like It Blog

March 3, 2011

Délicieuse Soupe à l’Oignon Français

Filed under: Recipes — Karma @ 7:43 pm
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When I saw last week on Twitter that Fine Cooking Magazine was hosting a Soup Week Challenge, I immediately thought of my delicious French Onion soup recipe.  I know it isn’t necessarily the most creative recipe when it comes to soup, but it sure is tasty and I thought it would make for some tantalizing food photos!  I’m coming in under the wire with Fine Cooking’s deadline being tomorrow at noon, but here is my contribution to soup week!

My recipe is adapted, and tweaked for a little kick,  from a cookbook I received as a shower gift as a young bride-to-be: Cooking A to Z.


The cast of characters

This recipe creates two hearty servings:

2 large onions, thinly sliced

1/4 cup butter

2 tsp minced garlic

1 1/2 TBSP flour

1/2 to 1 tsp. cajun seasoning (depending on spice level prefence)

6 oz. Guiness or other stout beer

2 cans College Inn lower sodium beef broth

salt and pepper to taste

2 thick slices of crusty bread (more if needed to fit across your soup crock)

enough Parmesan cheese to sprinkle on slices of bread

dusting of garlic powder

2 large slices mozzerella cheese (or enough to cover slices of bread)

Melt butter in large sauce pan.  Add onion,  cover and cook over medium  heat until limp.  Uncover and saute until golden brown. 

Add garlic, flour, and cajun seasoning – stir to coat.  Pour in beer.  (Finish rest of beer if so desired!)

 Add one can of broth.  Bring to boil, then lower heat and allow to simmer for about 30 minutes.

While the soup simmers, sprinkle parmesan cheese and garlic powder on the bread slices.  I bake mine in my toaster oven at about 400° for 10 minutes.  Regular oven works fine too!

After simmering soup, add second can of broth and adjust seasoning to your liking with salt and pepper,  if needed. 

Ladle soup into oven-proof crocks.  Place baked bread slices on top of soup…

..then top with cheese slices

Place the crocks on a baking sheet (I cover mine with aluminum foil for easy clean-up) and place under the broiler.

Watch closely; remove when cheese is melted, golden and bubbly:


ETA: click here to see my little blurb over at Fine Cooking’s site!