Best French Onion Soup (and the easiest!)
It's freezing cold outside. So what better way to warm up than a savory bowl of warm, gooey and deliciously filling French Onion soup! My personal favorite thing to do after eating a bowl of this soup is to pick/peel off the Swiss cheese that got melted on the sides while baking in the oven. But maybe that's just me!
You can make this recipe in a Dutch oven like I did (pictured below) or in a crock pot. It's entirely up to you. The longer you let the soup cook and blend together the better it'll taste!
- french baguette (sliced)
- sliced Swiss cheese
- 3-4 large yellow onions (sliced)
- 2 cans 10.5 oz French onion soup
- 1 quart beef broth
- 2 tablespoons olive oil (divided)
- 1/4 cup all purpose flour
- salt and pepper to taste
- Warm olive oil in a large dutch oven over medium heat. Then add onion slices. Sprinkle with salt and pepper and cook until onions are soft and translucent, approximately 15-20 minutes.
- Add flour to the onions and stir. The flour helps to fatten up the onions.
- Pour beef broth and cans of french onion soup into the pot. Again, add salt and pepper to taste. Cook for 50 minutes then simmer until you are ready to eat. **
- Brush remaining tablespoon of olive oil over the baguette slices and broil under high until golden brown; 2-3 minutes.
- Take a oven safe bowl and fill it with the onion soup, add a slice or two of bread and top it with a couple of slices of swiss cheese. Broil in the oven until cheese is completely melted about 5 minutes. Personally I like my cheese to get more crispy and bubbly.
**If using a crock pot; grease pot with a tablespoon of butter then add the onions, beef broth and canned french onion soup all together. Salt and pepper to taste. Cook on low for 6-8 hours or on high for 3-4.