Let me show you how to make a delicious French onion soup… It is the best you have ever tasted! And it is so addictive. Do you often make French onion soup?
I bet that French onion soup will never have tasted this good before…
And it won’t get any better than this neither! Why? Because I have made this classic French soup many times before and I have adjusted and kneaded that recipe until it is close to perfection.
Sweet
Just imagine the sweetness of the smothered brown onions in a flavorful onion broth then!
And I haven’t even started talking about that delicious and classic melted cheese toast on top, drenched in that savory strong onion broth that is sizzling and boiling underneath that cheese layer…
It is a full meal and I love it to bits, I can tell you that!
Easy French Onion Soup Recipe with Cheese Toast
I used parmesan cheese for my recipe but any other kind of grated hard cheese that melts easily will also do. One little trick: if you want to give your onion soup/broth some extra depth and flavor, then just add a few drops of worcester sauce to it right before serving!
Be aware though because if you want to keep this soup vegetarian (worcester sauce contains anchovies) then I would suggest you use a vegan soy sauce: regular soy sauce can also contain fish.
Do you love onion soup with grilled cheese toast?
Cheese Toast
Then you should also check out my red onion soup with grilled brie toast!
It is a stronger version of the French onion soup that contains balsamic vinegar. I am sure that you will love that one as well.
Or maybe you are looking for a similar meal with caramelised onions?
Then check out my bangers and mash with onion and Guinness gravy! Super comfort food and a great autumn or dinner meal.
But let’s go back to the classic French onion soup then because that is what you’re here for!
Enjoy!
Easy French Onion Soup Recipe
Best French onion soup ever!
- 1 ⅓ lbs onions (600 g)
- 2 ½ cups water (600 ml)
- ½ vegetable bouillon cube
- 2 large garlic cloves
- 2 bay leaves
- 2 oz cheese (55 g), grated
- 2 slices French bread
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 1 tbsp worcester sauce (optional)
- pepper
- salt
- Peel the garlic and chop it up. Then add to a large pan together with the unsalted butter, olive oil and bay leaves.
- Place the pan over medium heat until the butter has melted. Then gently fry the garlic for 4 minutes over medium heat until fragrant. In the meantime peel the onions and slice them up roughly. Then add this to the garlic.
- Stir well and cook the onions in the butter for 20 to 25 minutes until they are very soft, brown and caramelised Stir very regularly to prevent them from burning, it goes fast. Turn the heat lower if necessary.
- Once the onions are nicely browned, add the water and the bouillon cube. Also add the worcester sauce (optional). Season with a good dash of pepper.
Stir and then cook the French onion soup over medium heat for another 5 minutes. Toast the slices of bread in the meantime. Then take the soup off the heat and remove the bay leaves. Check the seasoning and add extra pepper or salt to taste. Scoop the French onion soup into separate bowls. Put a slice of toasted bread on top and sprinkle with the grated cheese. Put the soup bowls in a preheated oven and grill for 2 minutes until the cheese has melted. Then serve the French onion soup piping hot.
Slicing Onions
Do you hate slicing a bunch of onions?
Then here is how to slice onions without crying! The KitchenAid Cook Processor has this amazing attachment: the Shredder and Slicer! It’s great to chop up a large bunch of vegetables or any other type of ingredients.
Why I love to slice the onions with it: the slicer chops them evenly, the onions all have the same thickness which means that they cook and caramelise evenly as well.
And secondly like I said just a minute before: no need to get all teary-eyed in you kitchen!
Tricks
Then once you have sliced all the onions, we are going to prepare this French onion soup in out KitchenAid Cook Processor of course! Best program to prepare this delicious classic soup: STEW P6. Only adjust the cooking time of Step 1.
Do you have a Cook Processor but no Shredder and Slicer attachment?
Then just peel and slice the onions up manually. Here is a little trick that will keep your eyes tear free for a couple of minutes only: breathe through your nose! But the best method is to chop the onions as fast as you can of course.
Do you have a better trick?
Let me know in a comment on the bottom of this recipe!
Enjoy!
Easy French Onion Soup – KitchenAid Cook Processor
Best French onion soup ever!
- 1 ⅓ lbs onions (600 g)
- 2 ½ cups water (600 ml)
- ½ vegetable bouillon cube
- 2 large garlic cloves chopped
- 2 bay leaves
- 2 oz cheese (55 g), grated
- 2 slices French bread
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 1 tbsp worcester sauce (optional)
- pepper
- salt
1) Attach the transparent Food Processor work bowl to the Cook Processor. Remove the cover.
2) Take the manual adjustable slicing disc and adjust the slicing thickness until you reach the widest thickness.
3) Place the slicing disc in the work bowl. Close the cover, make sure it's locked into place.
4) Turn on the Cook Processor. Press Time and select 5 minutes to slice the onions. Then select Speed 6 and press Start.
5) Fit the food pusher into to feed tube of the bowl cover. Chop the peeled onions in 4 to 6 bits. Insert them into the feed tube. Use the food pusher if necessary, don’t use your fingers! Once you have sliced all the onions, turn off the Cook Processor and remove the bowl with the onions.
6) Attach the bowl of the Cook Processor and place the StirAssist in it. Add the butter, olive oil, garlic, bay leaves and sliced onions. Season with a pinch of pepper.
7) Then close the lid and select STEW P6. Adjust the cooking time to 20 minutes (instead of 60 minutes). Press Start to activate Step 1. After that add the water, bouillon cube and the worcester sauce (optional).
8) Press Start to activate Step 2.
9) Toast the bread in the meantime. Once the program is finished, press cancel to exit the keep warm mode. Remove the bay leaves. Check the seasoning of the soup and add extra pepper or salt to taste. Then scoop the French onion soup into separate bowls.
10) Put a slice of toasted bread on top and sprinkle with the grated cheese.
11) Put the soup bowls in a preheated oven and grill for 2 minutes until the cheese has melted. Then serve the French onion soup piping hot.
Cream Of Onion Soup
Rich, savory and a tad sweet.
This recipe onion soup has it all!
It is definitely my second most favorite soup after my creamy pea soup recipe, my ever lasting number one!
They both make the cold winter days a little bit more bearable.
Be generous with the pepper and salt! A solid and well seasoned bowl of soup is all you need to cheer up and get you warmed through from head to toes.
Cream Soups
This soup is a simple but good base for any other kind of soup.
You can easily replace half of the onions by another ingredient, preferably a delicious kind of winter vegetable that goes well with the butter for example parsnip, celeriac, pumpkin and so on.
I prefer to add potatoes to my soups to get thicker soups than to add extra flour in the end. Do add the turmeric! It goes extremely well with the onion flavor!
Enjoy!
Cream Of Onion Soup Recipe
Rich, savory and sweet, this onion soup has it all!
- 2 medium potatoes
- 3 large onions
- 4 large garlic cloves
- 2 tbsp unsalted butter
- 2 cups cream (480 ml)
- 2 cups beef stock (480 ml)
- 4 slices salted bacon or cured ham
- 3 sprigs fresh thyme
- 1 tsp ground turmeric
- pepper
- salt
1) Peel and chop the potatoes, garlic cloves and onions. Add the butter to a large pan and place it over medium heat until melted. Then add the chopped onion and stir well. Gently fry the onion for 8 to 10 minutes until browned. Then add the garlic, thyme, turmeric and potatoes. Pour in the cream and the beef stock. Season with a pinch of pepper and salt.
2) Bring the ingredients to a good boil and then turn the heat lower. Cook for 10 to 12 minutes or until the onion and potatoes are soft.
3) In the meantime place the slices of bacon or cured ham on an oven rack lined with baking paper. Place the rack in a preheated oven at 350°F (180°C) for about 10 minutes until crisp. Keep an eye on it!
4) Once the vegetables are cooked, take the pan off the heat and remove the thyme. Blend or mix the soup until soft and smooth. Add extra cream if necessary. Check the seasoning and add extra pepper or salt to taste.
5) Place the soup over low heat and let it simmer for another 5 minutes. Then scoop the soup into bowls and top with the crunchy crisp ham or bacon. Finish with an extra drop of cream.
