This is one of my husband’s favorite soups. And we enjoy it any time of the year. It can be a filling meal all on its own or you can have a sandwich with it. And best of all, it’s easy to make. :-)
FRENCH ONION SOUP
- ¼ cup butter
- 5 med onions
- 3 – 32 oz boxes beef broth
- 12 Tbsp flour
- 1 small can tomato sauce
- 1 ½ tsp ground black pepper
- 1 tsp salt
- 1 tsp dried thyme
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp Frank’s Red Hot
- French baguette
- Butter (I Can’t Believe It’s Not Butter works too)
- In a medium soup pot/dutch oven, melt butter and then diced onions. Cook over medium heat until onions are browned, stirring often.
- Reserve a cup of broth. Add flour. Mix until smooth. If necessary add more broth until mixture is thin so it doesn’t lump when added to soup. Set aside.
- Once onion are browned, add remaining ingredients EXCLUDING French baguette, remaining butter and asiago cheese.
- Stir in your flour mixture.
- Bring soup to a boil and then reduce heat, letting simmer 30 minutes. Stir occasionally.
- Preheat oven to 425°
- Line large baking sheet with foil. Coat with non-stick spray.
- Cut baguette into ¾ inch slices.
- Butter both sides of each slice of bread.
- Cut each slice into 6-8 pieces and place on tray.
- Bake croutons for 10 minutes.
- Turn croutons and bake for 10 more minutes.
- When the soup is done, add to soup bowl. Top with fresh baked croutons and add grated asiago (NOTE: I used to use a grater for the cheese but found I had better results with a carrot peeler.)