This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it’s rich, smooth, and melts easily.
Make Ahead Tips
The soup and croûtes can be made up to 2 days ahead. Store the soup in the refrigerator and the croûtes in an airtight container at room temperature.
Start with a Mixed Green Salad with Red-Wine & Dijon Vinaigrette and serve another French classic, Dorie Greenspan’s Tarte Tatin, for dessert.
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I made this classic French onion soup last evening. I found that the off-the-shelf beef stock caused the soup to be too sweet. The workaround for me was to use several beef bouillon cubes. Perhaps it is much better with homemade stock.
I've made this a few times now and each time it turns out wonderful. Great easy classic basic french onion soup recipe. It's the base recipe you can tweak how you like, but perfect just as it is. I did keep the onions on longer the second and third time, and it had a richer taste. I just use a lid and skip the foil part, and use box beef broth and mozzarella cheese to make it an easy dinner. It's now a regular part of the family menu because everyone loves it and it's the only thing I don't burn. :)
Came out perfect!!! My boyfriend is a fan of french onion and he raved about this. I followed the recipe exactly, and we think this is the best french onion we've ever had. No changes necessary. Soup recipe is really easy and it's ultra rich in taste.
This is not a very good recipe for such a classic soup. missing a lot of seasoning as well as red wineto give more body
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