My mom makes really, really delicious French Onion Soup. I've had it since I was a little kid and all of her friends and family always ask her for her recipe. Now I know you don't normally think of having soup in June, but when it's a few weeks away from summer and still 50/60 degrees outside…you think of soup. And I think of my mom's soup.
I pretty much always stick to her exact recipe since it's amazing as-is, but this past time I revamped it a little. I made more broth (since Chris likes his soup with a ton of broth) and I also made it extra beefy. All this entailed was switching the beef broth to beef consommé, and the water to beef broth. A super simple change but it made the soup extra rich. Enjoy!
- 4 large onions, sliced thin
- 1/4 cup butter
- 2 tbsp. flour
- 4 (10.5 oz.) cans beef consommé
- 4 cups beef broth
- 2 tsp. Worcestershire sauce
- French bread, sliced into 1" pieces and toasted
- Sliced Provolone cheese (or any type you prefer)
Sprinkle with flour and mix immediately. Gradually stir in 1 cup beef consommé. Heat to boiling, stirring constantly. Stir in remaining beef consommé, broth and Worcestershire sauce. Heat to boiling and then reduce heat. Simmer uncovered for 5 minutes.
Place toasted bread in the bottom of a soup bowl and cover with soup. Top with Provolone cheese and place under the broiler until melted and bubbly, about 2 minutes. Enjoy!
Source: Adapted from my Mom's recipe