onion soup from guest chef pennpete

onion soup from guest chef pennpete

onion soup

  • Difficulty: easy
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I made onion soup for our supper last night. Very simple ingredients- onions, salt, butter and beef broth.


  • 3 to 4 pounds of onions
  • 3 tablespoons of butter
  • 2 teaspoons of salt


Melt the butter on low to medium heat, adding onions as they are sliced. I used about 2 teaspoons of salt total (my broth is unsalted so if your using salted broth reduce the amount of salt. Salt helps draw the liquid out of the onions).

Cook on low heat for about an hour giving a stir every couple of minutes to prevent scorching. The long cooking removes the sharpness of the onions and leaves the sweetness. Add about a quart of beef broth. Heat and its ready. While the onions cook make the croutons by frying slices of bread. Float them on each bowl of soup. Add a handfull of grated cheese like gruyere of some kind of swiss style cheese. Place bowls under the broiler to melt and brown the cheese. I put the bowls on a sheet pan to make them easier to get in and out of the oven. That’s it.

Ladle into bowl and float crutons (fried bread) on the soup, add a handful of grated cheese and place under broiler to melt and brown the cheese.


About the author: cflmag
Curator of news and information for clothes free life

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