French Onion Soup is one of my favourite dishes, especially on a cold autumn or winter night. I like to bake bread, and as it begins to go stale after one day (no preservatives) I'm always searching for a way to use it up. I decided to experiment until I felt I had perfected home-made French Onion Soup. I have served it to several friends, and family, and it always gets raves. Based on my own tastes and feedback from others, this is simply the best French Onion Soup. We find that a bowl of this soup with salad is plenty for a nourishing and satisfying meal. It could also be served as an appetizer, or a lunch.
Portion size4 servings
If bread is not stale, bake at 300F on cookie sheet until surface is dry/crusty, turn and repeat for other side. Thinly slice 2 large sweet onions and place in frying pan with olive oil. Sauté on med/high heat, stirring constantly, until transparent, add pinch of sugar and continue until starting to caramelize. Meanwhile, bring 2 cans consommé plus 2 cans water to a boil, add Worchestershire to taste and another pinch of sugar if desired. Divide onions evenly into 4 oven-proof bowls, cover with liquid to within 3/4" of top of bowls. Place crusty bread slices on top. Top bread with Swiss, Mozarella, and finally Parmesan. Place bowls on baking tray in centre of oven, or lower if oven is convection and bake at 350F until cheese is melted. Broil for two minutes to partially brown the cheese. Serve with salad of choice and ENJOY!