The all time classic..."French Onion Soup"...The beauty of this recipe lies within the rich onion base and its, oh so simple to make.....


2 tablespoons of olive oil or (salted butter)
3 medium red onions
3 medium yellow onions
1 cup of vegetable broth or beef stock...
1 tablespoon of balsamic vinegar
1 oz of cooking sherry 
1 tablespoon of granulated sugar
1 loaf of french baguette
cheese for the topping...Gruyere, cheddar or any other good melting cheese


In a large pasta pot, set on high...add the oil, then the onions and let sauté on high heat for at least 30 minutes... constantly stirring. When the onions are brown and have softened, reduce the heat to a simmer until they become a fine puree...approximately 1-1 1/2 hours...
The mixture will resemble a very thick puree with whole pieces of onions and a paste like consistency.


Now, its time to make the soup, add the stock and the balsamic but wait about ten minute before adding the sherry and sugar. If the onions are very sweet to the taste, avoid adding the sugar.


Now that the soup is ready, place 4 ramekins on a cookie sheet, fill with soup 2/3 up to the top, then add in a slice of the french baguette and top with cheese. Place cookie sheet on the top rack of an oven set to broil, remove as soon as the cheese begins to melt...
Yummy, I think I will make a couple batches and freeze :D
<b><i>THANK YOU SO MUCH... </i></b>you will love it, I just prepared it again the other day and it was simply delicious....
I'll be buying some freezer containers and onions in 2 weeks, I'm looking forward to it :D Plus having the base frozen, it would be great for making other soups too :D <br> <br>Now, I never have sherry or balsamic vinegar, is it possible to use something else?
I believe that you can substitute the Sherry with a white or red wine and white vinegar for the balsamic....I think it is just the acid that gives it the bite, doesn't matter how it gets there....
Ooh, thank you! :D Definitely making this :D
<strong>Kimberely....</strong><em>THANK YOU so much for your comments and thoughts....</em>
Thank you, Kimberly! I am so happy that you won! I honestly did not expect I would, but I knew yours would from the moment I viewed it! Hearty congratulations! :-)
Whooo hooo! Congratulations on your SECOND PRIZE WIN IN THE CONTEST! <br>Fabulous, fabulous!
I love onions!
Yummmmmmmy! I love the idea and amazed how you put balsamic in the ingrediants... a def being made in my kitchen this holiday season.. Thanks tinpie, you're awesome!
<em>THANK YOU,</em> I always appreciate your comments...is sacredgatherings a place or a &quot;state of mind&quot;? Please let me know if this is a web site and if so please post it...
Thank you Tinpie! SacredGatherings is both a State of Mind as well as a website... I so appreciate you desiring to get the word out... Please feel free to sign-up for my newsletter... I offer the most extraordinary programs and events to soothe and heal our mind body &amp; spirit.. www.SacredGatheringsAndEvents.com<br><br>All Love...
Can hardly wait to try this recipe, as French Onion soup is one of my favorites!! <br> <br>I do have one question -- In the pic that shows the sliced baguette in the ramekin 'before' you added the cheese, it appears that the bread has been toasted, but doesn't mention it in the recipe. Should the bread be toasted? <br> <br>Thank you for sharing your recipe, <br> <br>Beth
<em>BETH,</em> I actually do toast the bread as a&nbsp;personal&nbsp;preference&nbsp;but this is delicious both toasted and left fresh, especially if you want the bread to be soft and absorb more of the soup...thanks for paying such close attention to the recipe....now I know you are reading the instructables...<br> thanx again
<em>Thank you so much</em>, and it is yummy....

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