I was really excited for this recipe. I made a bread soup recipe of Rachael’s quite awhile ago, and really enjoyed it. And I love French onion soup, so I knew this would be a winner.
Let me warn you though – if you want to make this really good, you need to go an extra step farther than Rachael does. The recipe says to cook the onions down for 15 minutes, until they are golden. But to me, the trick for really good French onion soup is caramelized onions. You just can’t do it any other way! So instead of the 15 minute cooking time for the onions, I took about 45 minutes. I would highly recommend it.
I was going to make my own bread for this, but it wasn’t in the stars for me that day, so I just used a store bought baguette. I also could have sworn that I had some gruyere at home, but after a frantic search through the fridge, all I could come up with was some Monterey Jack. It still worked quite well, but I bet that it would have been even better with gruyere.
I don’t have any bowls that are specified as “oven safe” but since these were only in the oven for 10 minutes, I figured I’d be safe, and I was. I feel monotonous saying this was another winner, but it was! Very easy, and very filling. Another passing grade for Rachael!
A fun twist on French onion soup, this soup is not only topped with bread, but has bread in the soup!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- salt and pepper
- 1/2 cup dry white wine
- 2 cups beef broth
- 1/2 baguette, cut into small cubes
- 2 cups shredded gruyere or monterey jack
Instructions
- Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are caramelized, about 45 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.
- Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.
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- adapted from Everyday with Rachael Ray March 2008
I can almost taste that through my screen…it looks so good!
What a fun idea (spending seven days of cooking someone’s food–a little more approachable than Julie’s approach to Julia). I agree with the need for extensive cooking down of the onions.
Melty cheese makes me weak in the knees! Looks delicious!
I am just loving this feature! I agree with you though – some thing you can’t limit to 30 minutes. Loved the pork yesterday too.
this looks amazing
There has been a lot of soup brought to the house this week and I don’t think any of it looks as good as this one!
Oh this does look good – I can see why you were so excited about this recipe – yummy
Rosie x
This looks like a quick< but really good way to have a classic at home.
It’s a cold, rainy and gray day here in Sao Paulo, Deb – this soup would be so welcome!
I LOVE french onion soup, and I kind of like Rachel Ray too, she really does have good ideas for quick meals. Sometimes you have to add or subtract some of her ingredients to make it ‘better’, but it’s worth it right?
Yum! I love French onion soup!
so you one-upped rachael ray. good for you.
Yum – I love French Onion soup- looks like a winner!
xoxo
Gabi
That looks so tasty! But i’m allergic to alcohol…does anyone know what you can substitute the wine with?
Don’t ya just love Rachael?? This soup looks delish!
That looks like one great bowl of soup! I love French onion soup too. I made another Rachael onion soup recipe a while back and I really liked it.
Very impressive, this is a recipe that would work wonders at a dinner party.
Megan
French onion soup is one of my favorites! I don’t make it too often though as it usually takes me 2-3 hours to caramelize the onions.
It’s still cold where I live and would be perfect to warm me up. Looks delicious!
Oh holy yum, the crusting on top of that looks just–beyond words. I would love to dig into that, Deborah!!
Mmmmmmm I can just imagine sitting down to this and being a very happy lady! Sounds delish!
I always THINK I’ll make all of Rachael Ray’s recipes as well (I’m a big fan too), but it will never happen.
This soup looks sooooooo delicious
As much as I’m no Rachael Ray fan, this looks and sounds pretty damn good!
I do find Rachel’s recipe-ideas interesting and sometimes would create my versions of the meal. I am not an RR-hater. The only things I can’t stand for too long is how loud she speaks and constantly referring to us (audience) as guys and kids. I actually counted how many times she called us guys in a half hour show and as someone that teaches broadcast journalism, it was not a pretty figure.
You sure can’t make good onion soup on 30 minutes! This looks really really good.
I agree with you about French Onion anything — those onions have to be caramelized. Nice photos!
Oh man this look good. I remember watching the episode with Rachael Ray making this. I was drooling… like I am now!
Onion soups is high on the list to make- this one looks so so so good.
This recipe looks so good…love the melty cheese.
I just made this today. It was a hit! Thanks!
I finally got around to makeing this this week. Yum, was it good! Leftover for tonight!
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