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Did you know?

Did you know that the modern version of French Onion soup originated in Paris, France during the 18th century? It was made from beef broth, and caramelized onions. The soup was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef.

What is the best type of bowl used for French onion soup?

French onion soup is traditionally served in lionhead bowls. These bowls are deep but not very wide porcelain bowls. Perfect for keeping your soup warm. Below you will see an example of the bowls.

Lionhead Bowls

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10 servings 

Ingredients

3 tablespoons olive oil

6 white medium onions

8 cups of beef broth

1 cup water

2 1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

5 slices of French Bread

1 1/2 cup shredded Provolone cheese

1/4 cup shredded Gruyere Swiss cheese

Directions

1. First, add 3 tablespoons of olive oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften. And start to become translucent. You don’t want them brown.

2. Second, add. The beef broth, water, salt, garlic powder, and black pepper to the pan. And bring mixture to a boil. When the soup begins to boil, reduce heat and simmer for 45 minutes. 

3. Third, preheat oven broiler. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. And remove from broiler.

4. Fourth, after the soup is done. Arrange oven safe bowls on a baking sheet. Fill each bowl 2/3 full with soup. Now, top each bowl with 1 slice toasted bread, and sprinkle with the provolone and Gruyere cheese.

5. Fifth, Set oven on high broil. And place the bowl into the oven to for 5 to 6 minutes. Or until the cheese is melted and starting to brown and bubble.

6. Lastly, now remove from oven and sprinkle with additional cheese if desired.