French Onion Soup
French Onion Soup is a classic recipe that can be served as an appetizer or a meal if you so desire.
It is a perfect appetizer for Easter dinner and also makes a great freezer meal that can be frozen in individual serving size, reheated then topped with sliced Ecce Panis Gourmet Artisan Demi Baguette and cheese right before serving.
One of the best parts of French Onion Soup is the bread and cheese topping. A good piece of bread is a must. I used the Ecce Panis Gourmet Artisan Demi Baguette to top my French Onion Soup. I picked up a couple of packages when I was shopping at Walmart the other day. You can find Ecce Panis Artisan Bread in the Bakery at your own Walmart.
The Ecce Panis Bake at Home French Demi Baguettes are so good.
Ecce Panis breads are baked daily using the finest ingredients, natural starters and are allowed to rise slowly to perfection. Each loaf is shaped and scored by hand and baked on a unique volcanic stone.
The Bake at Home line goes into your home oven for less then ten minutes and you have a fresh baked artisan baguette.
It couldn’t be easier to enjoy the flavor of artisan breads at home. I love the Panne Rustic with Rosemary and the Roasted Garlic Italian Bread.
You can find Ecce Panis Artisan Breads at Walmart.
Ecce Panis has a .55 cents off coupon available off one loaf.
French Onion Soup is so easy to make and only has 4 ingredients. Onions, beef broth, bread and cheese.
The deep rich flavor is accomplish by a cooking method not a long list of ingredients. As long as you have the patience to stand by the stove and stir a pot you can make French Onion Soup.
To make a pot of French Onion soup you will need 6-8 yellow onions, 8 cups of beef broth, 1/2 cup shredded cheddar cheese, 2 slices of swiss cheese per bowl, and a loaf of bakes Ecce Panis Bake at Home French Demi Baguettes, salt and pepper to taste.
You can find the complete French Onion Soup recipe in the Ziplist format below.
Thinly slice the onions. Add the olive oil and butter to a large pot. Cook the onions until they are translucent.
Turn the heat up and sprinkle the onions with the sugar and salt. Continually stir and cook the onions until caramelized, 20 to 45 minutes.
Once caramelized add the flour and cook until the flour is golden brown.
Add two cups of the beef broth and stir until thickened. Add the remaining beef broth.
Bring the French Onion Soup to a boil. Add the shredded cheese . Boil for 5 minutes and reduce heat, simmering the soup for 30 to 40 minutes.
Slice the Ecce Baguette into one ince slices. Drizzle olive oil over each side of each slice of baguette. Place in the oven and bake for five minutes then flip the slices over and bake for another five minutes.
Ladle the soup into bowls, place two or more pieces of the Ecce Baguette on top of the soup.
Top with two slices of Swiss cheese.
Bake for about 5 minutes until the cheese is melted and lightly golden.
- 7 cups onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¼ teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons flour
- 8 cups beef broth
- ½ cup grated Swiss cheese
- 8-12 slices Swiss cheese
- Ecce Panis French Demi Baguettes
- Olive oil for drizzling on bread.
- Melt the butter and oil in a large stock pot.
- Add the onions and cook on medium low until the onions are translucent.
- Add the salt and the sugar, stirring continuously.
- Increase the heat to medium and cook onions until they are caramelized, about 20 to 45 minutes.
- Add about 2 cups of beef broth to the pot and stir well for about 3 minutes.
- Increase the heat to high.
- Add the remaining beef broth to the pot and bring to a boil.
- Boil for 5 minutes skimming if necessary. Reduce heat to a simmer.
- Add shredded cheese.
- Simmer for 30 to 40 minutes, stirring occasionally.
- To Serve
- Bake the Ecce Bake at Home French Demi Bagettes following the directions on the package.
- Allow the baguettes to cool for 5-10 minutes.
- Ladle the French Onion soup into bowls.
- Slice the baguette.
- Place the slices on a cookie sheet. Drizzle Olive oil over the slices. Bake at 400 degrees for five minutes. Flip the slices over and bake an additional five minutes or until the bread is golden brown.
- Place two or more slices of baguettes on top of the soup. Place two slices of Swiss cheese over the bread of each bowl.
- Carefully place the filled soup bowls onto a cookie sheet. Broil until cheese is melted and lightly golden.
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All opinions are my own.