It's simple! In less than one hour, you could have your very own, restaurant-style soup that you made yourself. Homemade French onion soup can be eaten by itself as a small meal, or can be served as part of dinner. It goes great with grilled steak and potatoes. One pot serves about 5 bowls, but the recipe can easily be adjusted to feed more people. Add one can of beef consomme' to one can of beef broth to the pot, then sautee' your desired amount of onions. Although it is mainly a winter dish, French onion soup can be enjoyed all year round. To reheat, uncover the container, stir, then place in the microwave until hot. Add to a bowl with cheese and bread, then broil in the oven and enjoy all over again!
What you need:
- 2 cans of Campbell's Beef Consomme'
- 2 cans of beef broth
- 4 cups of thinly sliced yellow or white onions
- 3 tablespoons of margarine
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 2 tablespoons of flour
- 1/4 cup of Dry Vermouth
- French Bread
- Deli-sliced sharp provolone cheese, sliced thin
*Note: To make a bigger pot, see the instructions at the end of this article
How to make the soup:
- Add both cans of beef consomme and both cans of broth to the pot and stir.
- Simmer on medium low heat while you sautee' the onions.
- Thinly slice 4 cups of onions (you can use more or less if you choose to).
- Melt 3 tablespoons of margarine in a frying pan, then add the onions, salt, sugar and flour and cook until the onions are soft.
- Once softened, add the contents of the pan to the large pot with the broth, then simmer on medium-low heat for 20-25 minutes, stirring occasionally.
- Place a lid on the pot, but leave slightly uncovered.
- After 20-25 minutes, add 1/4 cup of dry vermouth to the pot, stir, then allow it to simmer for 15-20 more minutes.
Preparing the bowls:
- After you add the vermouth to the pot, set the oven to broil.
- Using oven-safe bowls (no plastic!), break the French bread into small chunks to fill them half-way.
- Scoop the soup over the bread into the bowls.
- Add 2-3 slices of sharp provolone cheese to cover the top of the soup bowls.
- Carefully place the bowls in the oven until the cheese melts and is slightly golden brown. Remove from the oven using oven mitts, then serve. Be careful with the bowls, as they will be very hot after they are removed from the oven.
