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Easy French Onion Soup


ckreef
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The basic McCormick's recipe (on back of gravy pkg). Makes 3 x 1 cup servings.

 

The ingredients:

1-2 LG yellow onions (md or course chopped)

SM regular bread croutons.

Sliced Swiss cheese.

1 pkg McCormick's Au Jus Gravy

 

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Brown onions using 1 Tbsp oil (rgOO or canola)

 

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Then add 3 1/2 cups water and gravy pkg. Bring to a boil then simmer for 1 hour.

 

Add soup to ceramic bowl or LG ceramic coffee mug.

Sparingly add croutons (they expand so don't add too many)

 

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Top with 1 or 2 pieces of Swiss cheese (mozzarella does NOT work - too soft)

 

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Put as high up in the dome as possible at 400-500* for 5-8 mins until cheese is melted. As good as you'll get at most restaurants. :D

 

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  • 3 weeks later...

A tip: cook the onions all the way down to a mahogany color before adding anything. This could take 40 minutes or more. The result is a better soupwhere it's harder to tell what's onion and what is liquid. Cooking onions less then that results in a liquid with chunks of onion floating in it.

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  • 5 years later...
31 minutes ago, GRSpartan said:

This is a very old post, but I’ve got to ask, direct or indirect heat?

 

Indirect but temp should be around 450* and dishes high in the dome so the cheese browns properly. 

 

I need to make this again some time soon. TY for resurrecting this cook. 

 

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