Cathy Bledsoe shared this recipe a while back, and I've been waiting for the right time of year for it.
Now's the time.
As Bledsoe wrote, "This soup tastes great on a cold winter's day."
Bledsoe got this recipe from her mother, who in turn got it from her mother-in-law.
It's a pretty classic recipe.
Some people like to tame the beefy flavor a bit by using a combination of half beef broth and half chicken broth.
Bledsoe likes all beef broth, but will choose at least some reduced-sodium broth.
Bledsoe said her family makes this with sweet onions.
Other tweaks in the Bledsoe family include using mozzarella instead of the traditional Swiss cheese, and adding Worcestershire sauce to boost the flavor.
Help
- Recipe Swap would like a recipe for clams steamed with Italian sausage.
Mom's French Onion Soup
6 cups thinly sliced onions — about 1/8- to ¼-inch thick
1 tablespoon sugar
½ teaspoon black pepper
1/3 cup vegetable oil
6 cups beef broth
1 tablespoon Worcestershire sauce, optional
French bread slices
½ cup Swiss (or mozzarella) cheese, grated or sliced
1. In a large pan over medium to low heat, cook onions, sugar, black pepper and oil, keep stirring for 20 minutes or until caramelized.
2. Add broth and Worcestershire sauce; bring to a boil. Reduce heat and simmer for 30 minutes.
3. Slice French bread and toast it. Ladle soup into ovenproof bowls, add bread and cheese on top. Put under broiler until melted.
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