Savory, hearty broth and onions, broth soaked toasted french bread all topped with melted and broiled provolone cheese. There is seriously not many things in this world I love more than French Onion Soup. This is a recipe I have been trying to perfect for months. I have tried so many different spices and combinations trying to figure out what tasted the best! I think I FINALLY got it, and it is not only the easiest recipe I have tried for this soup, but the flavor was just so spot on to what I was looking for!
I like to consider myself a french onion soup connoisseur and I think I have deserved that self inflicted title. I have made probably ten different combinations of french onion soup trying to get the perfect flavor over the past year. On top of that, I order french onion soup out at just about every restaurant that has it on their menu. It is easily one of my favorite foods.
This is one of those recipes that I have put so much work into that sharing it and feeling like I finally got the flavor profile I was looking for is so accomplishing!
Fun fact, the first time I ever had french onion soup was only about a year and a half ago in a local pub. I have had probably five million people who have told me to try it and I finally did. I don't know if this was a good thing or a bad thing though because my obsession came on immediately and I decided to dive head first into the world of trying every french onion soup out there and then also being able to replicate my favorites at home.
- beef broth
- garlic clove
- unsalted butter
- all purpose flour
- Lipton onion dip mix
- french bread
- provolone cheese
To start off this recipe, you slice all of the onions. I mean this is onion soup, right? Once sliced, add them to the stock pot with the butter and minced garlic. You want to cook the onions down until they are soft and start to caramelize. Once that happens, add in the flour and stir to create a roux. Cook for about one minute and then add in the beef brother.
Bring the soup to a simmer and allow it to simmer for about 15 minutes. Add in your Lipton Onion Dip mix packet and stir. Allow the soup to simmer for about 5 more minutes.
Now the fun part! Slice up your french bread. Add a small sliver of butter to each side of the cut pieces of bread and place in the oven to slightly toast for about 3-4 minutes. I use two slices of bread for each crock depending on the size of the french bread. I usually get a skinnier baguette so that I can fit two. Ladle soup into the crocks. Do not go all the way to the brim or you are definitely going to have some spillage!
Add the pieces of french bread on top of the soup and then cover with 3 slices of provolone cheese. Stick the whole crock with the cheese under the broiler and keep it there until the cheese starts to bubble and brown on top. Definitely let your soup cool a second before you dig in, there is a lot of heat that was just inflicted on your soup. Also, so important to use oven mitts and we always sit ours on a cork board Kitchen Hot Pad so that we do not damage our table from the heat of the crock.
You know how they always tell you at a restaurant, be careful, this plate is hot? Yes? Be careful, this crock is hot!!!
Why do you use Lipton Onion Dip Mix?
I have tried so many different spice combinations to try and get my soup flavored the way I wanted to. After adding one of these packets, it was the first time I took a bite of this soup and literally turned to Nate and saiid, "That's it!" When you know, you know, right? I also find it so much less overwhelming to see a small ingredient list when it comes to recipe with this many steps.
Can I use a different cheese?
Yes, I have seen a lot of different cheese used when it comes to french onion. I just use provolone because I personally like it a lot! It is a more mild cheese which I think can be really nice when it comes with a soup that is already packed with so much flavor! I have seen gruyere cheese used a lot too and have always enjoyed ordering soup with gruyere melted on top too!
What are some other soup recipes that I can try?
One of my all time favorite soup recipes is my Creamy Chicken and Vegetable Gnocchi Soup. It is the perfect weeknight soup meal to try that the whole family will enjoy!
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French Onion Soup
- Stock Pot
- Soup Crocks
- 6 onions sliced
- 8 cups beef broth
- 2 garlic cloves minced
- 5 tablespoon unsalted butter
- ¼ cup ap flour unbleached
- 1 packet Lipton Onion Dip Mix
- 1 french bread baguette sliced
- provolone cheese sliced
- Preheat oven to 350 degrees.
- Slice onions and add them to the stock pot.
- Add in butter and garlic cloves and cooked on medium heat until onions are soft and begin to slightly caramelize.
- Add in ap flour and stir until flour mixes in to butter to create a roux. Let the roux cook for about 1-2 minutes.
- Add in beef broth, stirring the roux in as your pour the broth. You want to stir so that the roux does not stay clumpy.
- Bring your soup to a simmer and let it simmer for 15 minutes.
- Add in the Lipton onion dip mix packet and stir.
- Simmer for 5 more minutes.
- Slice french bread and spread a small sliver of butter on each side of each slice. Toast in the oven at 350 degrees for 3-4 minutes.
- Ladle some soup into each crock. Do not fill it to the brim because when you add the bread in, you don't want the soup to overflow.
- Add the toasted french bread pieces on top of the soup.
- On top of the bread, add 3 slices of provolone.
- Put the entire crock under the broiler and low broil until the cheese starts to bubble and slightly brown.
- Serve on a hot plate and be careful! The crock will get very hot in the broiler. Enjoy!
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