This is my own unique French onion soup recipe. It is unique because it is somewhat sweet. I prefer to use Campbell’s beef broth, but I make my own croutons. After having a delicious bowl of onion soup in a restaurant on a trip in the early 1990s, and never again finding any that we liked, and we’ve tried a lot, I soon decided to make my own. This recipe is the result. We have enjoyed it for years, but I had never served it to anyone else until a couple of years ago. We frequently have dinner with our neighbors, so we had them over, and I made this soup to go with a grilled main course. They raved over it. There was plenty, so I sent them home with extra. There was still enough for Bo and me to have the next night.
Of course, if you prefer a savory soup, simply limit the amount of sugar. Some sugar is required for caramelizing the onions.
The prep time shown below is for using onion that is already chopped. I keep chopped onion in my freezer. Each time I cut a whole onion, if I do not use it all, I chop the remaining portion, and add it to my stash in the freezer. I write the date on the freezer bags, of course, so that the oldest onion is used first. Also, when the Vidalia onions are in season, I buy lots of them, then chop and freeze them for fall and winter when they are not available.
- 1/4 stick butter
- 1 &1/2 cup chopped onions
- 1/4 cup sugar*
- 3 cans beef broth
- Dash of salt
- Garlic powder, if desired
- 4 slices provolone cheese
- Melt the butter in a soup pot over low heat.
- Add the onions, and cover.
- Let onions simmer on low-to-medium heat until they are soft.
- Add about 3/4 of the sugar, and stir until onions and sugar are well mixed.
- Allow onions to caramelize uncovered.
- Add a dash of salt.
- Add beef broth, and stir.
- Add garlic powder, if desired.
- Add remaining sugar to suit your taste.
- Simmer for about 20 minutes.
- Pour over croutons in onion soup bowls.
- Place provolone over top of soup.
- Place the bowls of soup under the broiler or in the microwave just long enough to melt the cheese.
* I often substitute organic stevia for part of the sugar, because sugar causes inflammation, not to mention a host of other health problems. We are trying, little by little, to make our diets healthier.