Our family has loved French Onion Soup since we were introduced to it via the Harry Potter cookbook back in the day. We've tried different variations over the years, but always seem to go back to that one. This is no exception. It just wasn't anything special. I'll let you be the judge if you want to try it yourself, but it was just meh to me. And I know the name has "onion" in it, but there was just something about literally eating a ton of onions, instead of a soup flavored by onions that I didn't like.
- 4 medium white onions, sliced
- 5 Tbsp butter, divided
- 2 Tbsp all-purpose flour
- black pepper, to taste
- 1 cup beef bouillon
- 1/4 cup dry sherry
- 1 1/2 cups plain croutons
- 1/4 cup shredded Swiss cheese
- 2 Tbsp grated Parmesan cheese
Cook onions in 3 Tbsp butter till tender. Blend in flour and a dash of black pepper. Add bouillon and sherry; cook and stir until thick and bubbly. Turn into 2-quart casserole dish. Cover; chill.
When ready to eat: preheat oven to 350 degrees. Bake casserole, covered, for 30 minutes. Sprinkle with croutons, then cheeses. Bake uncovered, 5-10 minutes more.
NOTES: the original recipe said to put it in a 1-quart casserole dish. There was NO way that would have fit. I upped it to 2.
Serves 4-6
Prep Time: 15
Total Time: 1 hour 5 minutes
Recipe from Better Homes and Gardens Make-Ahead Cook Book
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