Sunday, January 6, 2013

French Onion Soup


Mike had a toothache for a few days and needed something soft and tasty to eat.  I rummaged around and decided to give French Onion Soup a try. It’s one of his favorites, so I figured a little comfort food would be just the ticket.


Basic Ingredients 

Linda’s note: after using the beef stock recommended for this recipe, I discovered it had a sweet taste.  Sure enough, when I read the ingredients, I noticed honey was listed near the end. Why anyone would put sweetener in beef stock is beyond me. Pay attention to the ingredients if you are not using home made stock. You might be in for a little surprise. 


  • Garlic, dried chunks, don’t bother to grind them for this soup
  • Tarragon
  • Fresh ground pepper
Linda’s Note: After doing all my photos and getting everything set up, I decided to use tarragon as an Add Fresh ingredient. The reason is that the other ingredients will keep for years, but herbs will only hold their flavor for about one year.


When you are ready to serve the soup, float a thick slice of crusty bread on it. Top it with a good cheese such as mozzarella, gruyere, Muenster, or whatever you like.  Then broil it a few minutes until the cheese is bubbly. 

Recipe Card for French Onion Soup:






  1. We use paprika and flour in our onions to make rue or sorts before tempering with the broth. Is it possible to dehydrate that mixture so I have it waiting for the next time? See recipe here

    1. Sure, there is no problem. The only thing you need to remember is that most spices and herbs that have been powdered or ground will begin to lose their flavor after one year.

      If you use herbs and spices when you bag them, remember to date th package accordingly. Notice I listed the tarragon as an ADD FRESH ingredient.

      Herbs and spices won't "spoil" but they will loose flavor. You simply have to add more.

      With the garlic, I leave it in large chunks rather than grind it. It cooks down anyway, and will hold the flavor better.