Mom’s Baked French Onion Soup


Traditionally we eat this as an appetizer — course one of our many course Christmas day feast that my mom prepares annually at her home in Mukwonago, Wis.  Originally my mom got this recipe at a microwave cooking class she took with my grandma — though now she cooks the soup in a large pot on the stove. (Apparently the only recipe I have is the microwave version.)

We love this soup so much that whenever my sister and I get together with my mom (usually in Portland), we ask her to make it. A few Christmases ago my sister and I got into an argument over this soup — though I can no longer recall what the argument was about.

I’ve never actually tried making the soup, though someday I will. Because of its longstanding tradition as our starter for our Christmas day feast, I thought I should include the recipe. Recently while my mom was visiting my sister in Portland, she made a batch of the soup and my sister froze it. There’s nothing like a comforting bowl of your favorite soup when the rest of your life is in disarray.

ingredients.

  • 2 11-oz cans of beef stock
  • 2 11-oz cans of chicken stock
  • 2 large onions sliced paper-thin
  • 2 small garlic cloves, smashed
  • ½ large can tomato puree
  • ¼ tsp. thyme
  • ¼ tsp. rosemary, crushed
  • 1 bay leaf
  • Worcestershire sauce
  • nutmeg
  • 1 stick of butter
  • toast rounds, croutons, or stale bread
  • mozzarella, Muenster, and parmesan cheese

directions.

  1. Heat browning skillet for six minutes. Add the butter and heat until the butter turns a deep caramel color. Add the smashed garlic cloves and the onions. Cook the onions until tender, about eight minutes.
  2. Remove from the browning skillet and place in a large covered casserole dish. Add the beef and chicken stock. the spices, and the tomato puree.
  3. Cook on automatic defrost cycle until all the ingredients are fully blended, about half an hour. Add the nutmeg and Worcestershire sauce (to taste) and dish into individual ceramic oven proof bowls.
  4. Top with toast rounds, croutons or stale bread and cover with sliced cheese. Sprinkle with parmesan. Place in the oven and broil until cheese melts.

Recipe rating: 

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