This classic Cheesy Onion Soup is always a fan favorite. However I have come across quite a few french onion soups that have tasted watery and flavorless. I have researched far and wide, have tested and tested and when I opened my restaurant this soup was one of the first things on the menu and was the hit that I knew it would be!
3 cups of pearl onions, thinly sliced
7 cups of large Spanish onions, thinly sliced
1 stick unsalted butter
¼ cup extra virgin olive oil
2 Tbsp. tarragon
2 Tbsp. curry powder
3 tsp. salt
1 tsp. cumin
2 Tbsp. light brown sugar
¼ cup of flour + 1 tbsp. mozzarella cheese
French bread, sliced and toasted
In a large pot, over medium-low heat, melt the butter and olive oil together. Add the basil and tarragon. When butter is nearly melted, add the sliced pearl and Spanish onions. Stir with a wooden spoon and coat the onions thoroughly with the melted butter mixture. Add the curry powder, salt and cumin. Stir again and coat the onions well with entire butter spice mixture. Cover pot, raise to medium-heat and let simmer for about 20 minutes or until onions have become very soft and caramelized.
Lower heat and add the flour to the onion mixture. Mix the flour into the onion mixture, creating a thicker paste-like mixture, that are coating the onions. This is the base of your onion soup.
Add water to fill pot about 3/4 of the way. Raise the heat to medium and cover pot. Let soup cook for about 1 hour.
To serve, ladle the soup into oven-proof bowls. Place a slice of toasted French bread in each bowl so it floats on top; cover entire bread with mozzarella cheese. Place into oven. Let the cheese melt about 8 minutes or until it turns golden brown.
French Onion Soup Mushrooms
Here is another great twist on this yummy cheesy dish – Makes a great side dish
- 2 Tablespoons Butter
- 2 whole Large Onions, Halved And Sliced Thin
- 1/4 cup vegetable Broth
- 7 dashes Worcestershire Sauce
- Splash Of Red Or White Wine
- 1/2 cup Grated Gruyere Cheese (can Use Swiss or mozarella)
- Kosher Salt
- 24 whole White Or Crimini Mushrooms, Washed And Stems Removed
- Minced Parsley
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.