The Surprised Gourmet

French Onion Soup with a dollop of sour cream and homemade croutons.

I decided to make my version of French Onion Soup the other evening and it got me to thinking about the many variations of this tantalizing dish.

I’ve seen recipes in numerous cookbooks and each one is a bit different. And if you Googled for a recipe, I’m sure you could find enough information to keep you reading for days.

I like my version for this soup because the onions turn a golden brown, the onions still have enough texture you can bite into them, and it just plain taste good!

I start with a 6 quart stock pot (you could use a 4 quart if you prefer). I put in 1/4 cup Canola oil and 1/4 cup butter or margarine. Meanwhile, I take 2 pounds of white onions, cut them in half and then cut them into 1/4-inch slices.

I place the onions in the pot on medium heat, stir them a bit and then put the lid on I cook the onions down until they caramelize before I add any water. After the onions have cooked for about 10 minutes, I stir them good and turn my stove eye down to 4 (5 is medium on my stove). After another 10 minutes and another good stir, I turn the stove down to 3.

After the onions have cooked 30 minutes, I add 1 tablespoon of sugar, 1 tablespoon of minced garlic (I use Spice World), and 1 tablespoon of beef bouillon paste (sometimes I use chicken bouillon).

Onions cooking down for French Onion Soup

I let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.

While the onions are cooking slowly I remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it’s well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.

Once they reach that golden brown consistency (about another 20 minutes), I add 7 cups of water and cook for an additional 2 minutes.

A bowl of French Onion Soup will hit the spot anytime of the season

When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons. Hmmmmm….now that’s good.

This is a savory dish that is great for movie night with the family or Sunday lunch with friends.

Thanks for stopping by today. What’s your favorite onion soup recipe? Do you have a special time of the year you serve it? If you try this recipe, come back and tell us what you think or tag it with #thesurprisedgourmet. I’d love to know hot it was.

Cucina Felice!

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French Onion Soup

Rating  5.0 from 2 reviews

Prep time:  10 mins

Cook time:  52 mins

Total time:  1 hour 2 mins

Serves: 7-8 servings

This savory dish will be a hit with family and friends no matter the season.

Ingredients

• ¼ Cup Canola oil
• ¼ Cup butter or margarine
• 2 Pounds white onions, cut in half and then cut into ¼-inch slices
• 1 Tablespoon sugar
• 2 Tablespoons minced garlic
• 1 Tablespoon beef bouillon paste
• 7 Cups of water

Instructions

1. Start with a 6 quart stock pot (you could use a 4 quart if you prefer). Put in ¼ cup Canola oil and ¼ cup butter or margarine. Meanwhile, take 2 pounds of white onions, cut them in half and then cut them into ¼-inch slices.
2. Place the onions in the pot on medium heat, stir them a bit and then put the lid on. Cook the onions down until they caramelize before adding any water. After the onions have cooked for about 10 minutes, stir them good and turn stove eye down to 4 (if 5 is medium). After another 10 minutes and another good stir, turn the stove down to 3.
3. After the onions have cooked 30 minutes, add 1 tablespoon of sugar, 1 tablespoon of minced garlic and 1 tablespoon of beef bouillon paste (chicken bouillon can be used).
4. Let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.
5. While the onions are cooking slowly remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it's well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.
6. Once they reach that golden brown consistency (about another 20 minutes), add 7 cups of water and cook for an additional 2 minutes.
7. When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons.

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