College Cookbook: French Onion Soup

Things you’ll need

3 large onions
4 tablespoons Butter (60 ml)
1 tablespoon Olive oil (15 ml)
5 cups of condensed beef broth (1182 ml)
½ Cup Dry Sherry (120 ml)
2 teaspoons Worcestershire sauce (10 ml)
freshly ground pepper
½ baguette sliced 1 inch thick
¾ cup of grated Parmesan cheese (177 ml)
1½ cups of grated mozzarella cheese (350 ml)

serves 6


Thinly slice the onions.

Over medium-low heat, cook the onions in butter and olive oil until tender but not brown. They will continue to cook when boiled in the broth.

Add the beef broth, dry sherry, worcestershire sauce and pepper into a pot and bring to a boil. The dry sherry is what makes this soup special. If you don’t have dry sherry, a dry white wine or a dry vermouth works.They key thing is the “dry.”

Once boiled, ladle soup into individual ovenproof bowls and leave about 1 inch of room from the top. (Ideally, a bowl which is deep but not too wide works best. The depth is required for the layer of baguette slices, and if the bowl is too wide then a lot of cheese will be required to cover the surface area.)

Slice the baguette into 1-inch thick slices. Toast in the oven until hard. Once layered in the soup, the bread will absorb and soften. I like to take each slice and halve each of them because when you’re ready for your soup, it will be easier to spoon out.

Layer the toasted baguette slices on top, and sprinkle with a mixture of mozzarella and grated parmesan.

Set the oven to Broil, and heat until cheese bubbles. (keep an eye on the soup when in the oven! it can burn quite quickly!)

Chow Down Tchao

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