Is there nothing better then melting cheese on a giant crouton! I think not! I love French onion soup, the problem is when we are at restaurants I don't like to order it because I have been so disappointed, it honestly tastes like lightly seasoned water with some onions in it. That is gross! But this recipe is seriously easy and amazing! It's simple but has a great flavor to it and I find it very filling.
3 large sweet Mayan onions or white onions (white are actually white on the outside and are not as potent as yellow)
6 cups of water or beef stock
2-3 tablespoons of beef bouillon (more to taste if you want it more beefy)
1/4 salted butter
1 cup of shredded mozzarella
3-4 slices of provolone cheese
salt and pepper to taste
1 loaf of French bread
Cut the french bread into 1 1/2 inch slices and set aside, you want the slices to get slightly stale so that it can better soak up the broth later.
Peel the outer skin and first layer off of the onion, cut off the ends. Cut onions in half and then cut them in half again length wise. I like bigger pieces of onion, if you do not you can cut into smaller pieces or strips. I also throw away the center of the onion where it can be green sometimes, because I like a more uniformed look then to have random shapes and whole chunks in it.
In a large pot on low heat start melting butter, when butter is melted and bubbling add the onions. Coat the onions in the butter and then slowly cook them, stir often, you want it on low so the onions have a chance to slightly caramelize and not burn.
Once onions are a nice caramel colour, and you can smell that they are less the potent onion smell but a more caramelized smell then they are done, it takes about 15-20 minutes.
Add beef stock or water to the pot, if adding water add your bouillon and make sure it is fully dissolved. Add salt and pepper to taste . Let simmer for about 10 minutes.
Take the French bread slices and toast them in the toaster until lightly golden brown. Shred the mozzarella and set aside.
If you actually have French onion soup bowls fill them till they are about one inch from the top, set oven to broil, place one piece of French bread on top of each bowl on the broth.
Place the provolone slice on top of the bread and sprinkle the mozzarella on top. (If you do not have French onion soup bowls you can use regular bowls, just toast the bread and cheese under the broiler separately and then add to a bowl full of the soup).
Place each bowl on a baking sheet and then place in the oven, make sure the rack is closer to the top but not on the top setting. Let it broil for about 3 minutes or until the cheese is bubbly and has golden brown patches.
With oven mits on be careful to take the baking sheet out of the oven so you don't spill the soup. Place each on a salad plate and wait a few minutes to cool slightly. Then enjoy!
I like to add different cheeses. One time I even did Gouda and that was amazing! You could add a mix of onions as well. My favorite part about cooking is you can change anything!
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