French onion soup is a comfort food for me. The croutons and the melted cheese on top are a bonus treat when I have this. Love it!
Why do you like this French onion soup recipe?
French onion soup can easily be a meal. Perfect on its own for lunch. With a salad and a few extra croutons or a piece of French toast covered in cheese as dinner.
There are so many different options for the bread/crouton toppings. Seriously, you don't need to run to the store. You just need to look in your pantry to see what you have. I have made my French onion soup with different bread(like) toppings, under melted cheese, and they are all good. The different topics can add a fun flavor variety to this soup.
This recipe makes a large batch. I also store leftovers in single servings. Please take a look below to see how I do that.
Different toppings for French Onion Soup
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A slice of baguette, French or Italian bread is perfect. Toast it lightly before topping with and broiling the cheese. Mmmmmm.
This is how I'm most often served French onion soup in restaurants.
Another traditional way is croutons with melted cheese. Equally delightful!
The crouton cubes tend to be easier to eat. You aren't fighting with the bread, trying to get that perfect amount of bread and cheese and soup on your spoon.
Ha! I had some leftover stuffing in my pantry. I didn't have any croutons handy or bread (other than whole wheat - and that's not going to work!).
This ramps up the flavor. I've had it a couple of times since. It's so good and a little twist on the flavor!
Perfect!!
{sigh} I think I want some now : )!
How do you store the leftover French onion soup?
I have started making my own French Onion Soup. And freezing it into individual portions. The best way I've found to freeze soup is in mason jars. I find the (affiliate link) ![""]("http://ir-na.amazon-adsystem.com/e/ir?t=momcrieffcom-20&l=as2&o=1&a=B00B80TJ7Q")
French Onion Soup – Three different toppings!
Ingredients
- 4 pounds sweet onions (I used 4 large ones - coarsely chopped)
- 3 tablespoons butter OR olive oil
- 3 cloves garlic minced
- ½ cup dry white wine can substitute some of the beef stock if you don't have wine handy
- 6 cups of beef broth handy to have a little extra on hand
- 2 teaspoon Worcestershire sauce optional
- 1 bay leaf
- 1 teaspoon dried thyme
- Bread (French or Italian OR Croutons OR seasoned dressing/stuffing bread cubes))
- grated mozzarella cheese you can go fancier too - Gruyere or Swiss
Instructions
- In your largest, heavy pot, melt the butter over medium heat.
- Add the coarsely chopped onions and saute until onions are carmalized. This takes some time (20-30 minutes) but it is worth it. Stir regularly so onions become translucent but stir regularly and watch closely so onions don't burn!
- I move the onions over, add a little more butter, and saute the garlic in that spot for a minute-ish
- Stir in the wine (or broth if not using wine) to deglaze the pan. The bits stuck on the bottom are good! Scrap them up with your spoon.
- Add the stock and Worcestershire sauce
- Add bay leaf, and thyme.
- Bring to a simmer for about 5 minutes, reduce heat to medium-low and simmer for about 20 minutes,
- If you simmer longer, broth will evaporate and you may need to add a little extra. I am a fan of cooking my soups low and slow so I always end up adding more broth to get the consistency that I want.
- Discard the bay leaf prior to eating or freezing.
- I use a toaster oven for getting my bread and cheese all wonderfully cheesy and melty. But, an oven on broil will do the same, it just may take a minute or two more. It is handy to put the bowls on a baking sheet to easily put the bowls in and out of the oven.
- If using bread (buagette, Italian or French), slice to about 1 inch. Toast both sides, Then, put on a lightly sprayed pan, add your cheese on top and broil for about 1 ½ minutes. I use aa generous ¼ cup and it is initially mounded - until it melts.
- You need to closely watch for that beautiful brown color on the cheese. I am sure all toaster ovens will require a different amount of time (and so would a full sized oven). It doesn't take long (1 ½ minutes for me), so watch them closely!
- As the cheese is melting and browning, serve soup into bowls.
- When cheese has perfectly melted onto bread, carefully remove and slide onto the top of your soup.
- Use the above method if you are going to use either croutons or bread stuffing instead of a bread slice. The cheese will hold it all together so you can also slide these options onto your soup.
- This is a large amount of soup. I freeze what I don't use in 12 oz mason jars so that I have a homemade lunch or a soup before dinner handy.
- I can't remember the last time I bought canned soup. Love having my own in the freezer!
Mmmmm, see the onion chunks? And I also put in a bunch of finely chopped fresh garlic. You can see them perfectly in the jar. Heaven! Ok, can I tell you something? This is weird, but I HATE raw onions. Detest them! It's funny that French Onion Soup is my favorite soup. I'm weird that way, I guess.
What to serve with French onion soup
If I have a bowl of French onion soup and am trying to create a full meal, I like to add simple sides, like sandwiches! You've done the work making the soup; now add some sandwiches.
Here are some of my favorite sandwiches
If you are looking for some appetizer sandwiches to nibble on and the soup will be your main course, try these!Cucumber appetizer sandwiches
Or after the soup, a shredded beef sandwich is perfect!
Here is how I make my shredded beef and five different ways to serve it.
Some other ideas for you and your family
Beef nachos (see shredded beef recipe above)
Hamburgers
I'm giving really casual types of foods to eat with your French onion soup because that's how I cook for my family! Of course, you can go fancy and use this soup as a starter. That is the joy of this soup. It can be a fancy starter to the meal, a side, or the actual meal! No matter how you eat it, it's delicious!!
Do you have other delicious soup recipes?
YES!
My favorite soup that is hearty enough to be a meal. This Pasta Fagioli soup is made from scratch and makes a big batch. Freeze your leftovers, so you always have some on hand.
I love this Italian Wedding Soup with the beautiful green escarole lettuce in it. It can be made with or without pasta. It's your choice if you would like to make it lower carb. The meatballs are tender and so flavorful. Delicious!