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Julia's Excellent French Onion Soup

Julia's Excellent French Onion Soup

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Julia

Julia

This is the best French onion soup you'll ever taste! I've added bacon and use Gruyere cheese for a unique boost of flavor. This one's a meal in itself.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 2756 mg
  • 110%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet over medium high heat, fry the bacon for 15 minutes, or until crisp. Transfer bacon to paper towels but leave the grease in the skillet.
  2. Reduce heat to medium, add the onions and saute in the bacon grease for about 15 minutes, or until translucent and tender. Stir in the wine and the thyme and simmer for 5 more minutes. Add the salt and ground black pepper.
  3. Preheat oven to broil.
  4. Then pour in the beef stock, bring to a boil, reduce heat to low and simmer for about 30 minutes. Crumble the bacon, reserve 4 tablespoons and add the rest to the soup.
  5. Place 1 tablespoon of sherry into each of 4 individual oven-safe bowls. Lay a slice of bread into each bowl, then ladle the soup into each bowl. Top with the cheese and sprinkle with the remaining bacon.
  6. Place in the oven and broil for about 3 to 5 minutes, or until the cheese is melted and bubbly. (Note: Be careful when removing the bowls as they will be hot.)
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LINDA MCLEAN
10

LINDA MCLEAN

7/23/2003

My gang is in love with "Liberty Onion Soup" so I enjoy trying different versions. Being that no one reviewed this recipe I decided to give it a try. I just hate to see lonely recipes. Maybe the bacon fat scared people off, but my feeling is that most of the time I cook heart healty meals, so once in a while, you can splurge. Like Emeril always says "Pork fat rules"! He's right, because the flavor was wonderful although I did drain the fat once the onions were cooked thru; which, however, should really be cooked until a deep golden brown in order to bring out the sweetness of the onion. I also added a bay leaf, thyme, garlic powder, black pepper, a can of beef consomme and used red wine instead of white. Very, very good Julia and we thank you for sharing this great soup recipe!

amydoll
6

amydoll

2/14/2004

This has the potential to be a really good french onion soup but the recipe as written needs some changes. 1. I would recommend using half the amount of onions called for. After cutting the recipe in half and only using one small sweet onion and one large white onion, I still had enough soup for 4 people (as an appetizer). 2. I added only a pinch of salt, broth is salty enough. 3. I cooked only 3 slices of bacon and that was plenty of grease! 4. I added the recommended allotment of wine and thought it was too much. 5. Use real sherry, not cooking sherry. With those changes I think this would be a five star recipe. The bacon adds a unique flavor.

Jan
2

Jan

9/28/2010

My husband and I made this soup and it was EXCELLENT. He picked the recipe out - which wouldn't have been my first choice based on only 2 reviews but I think he picked it for the bacon. It was WONDERFUL and full of onions. We made it exactly like posted and actually called our neighbour over to enjoy a bowl with us. BRAVO! I've made it again, but used more broth, and I kinda blew it - too watery, but still good. Next time, I stick with 8 cups of broth. Yummy!!!

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