What I Made Wednesday {Best French Onion Soup Ever}

I jest not, friends. This is the best onion soup you will EVER taste. No restaurant I've been to, 5-star or not, can touch the mild buttery smoothness this French Onion Soup delivers every time. Honestly, it never disappoints. Need proof? Here's what I can offer: Super Hubby is allergic to onions. I know! Can you imagine? It's tested my culinary aptitude a time or two, but I've managed to modify recipes to help Super Hubby's affliction. So, knowing the ill-fate of Super Hubby's reaction to onions, Super Hubby throws caution to the wind, puts his comfort aside, just to enjoy this French Onion Soup. We only attempt it over long weekends, mind you, but Super Hubby will attest that the after-affects are worth the trouble. So, what are you waiting for? Grab a pot and get slicing to those onions. And, it doesn't get any quicker or easier than this simple recipe, either.

What You'll Need
2 large Sweet Onions, sliced thinly and separated into rings
1/4 cup unsalted butter
2 teaspoons flour
3 cups hot water
4 beef bouillon cubes
French bread, sliced
Swiss cheese, buy it pre-sliced

What You'll Do

Brown the onions in a heavy-bottomed pot using all the butter. Sprinkle with flour to thicken. Microwave the hot water with bouillon cubes for about 2 minutes. It doesn't matter if the cubes are fully dissolved. Add the water to the onion mixture. Simmer for 20 minutes and add salt and pepper to taste. I usually omit the additional salt as the bouillon cubes have a high sodium content, already.

What You'll Need to Know to Finish
Years ago I purchased these French Onion Soup crock bowls, just for this recipe. If you can't find them or don't own a set yourself, be sure to grab a regular soup bowl that is safe to put under the broiler.

Bread, then soup, then cheese.

Slice the French bread about 2-inches thick. Place one piece at the bottom of your soup bowl. Ladle enough French Onion Soup into the bowl and over the bread to just about cover the bread. Take 2 slices of Swiss cheese and place it over the bread. If you have the crock bowl, drape the cheese over the sides - great effect! 

Be sure your bowls can withstand the heat.

Place the bowl under the broiler just until the cheese starts to bubble and melt. Super Hubby likes the cheese somewhat crispy so leave it in longer if you desire the same.

When it comes out all bubbly and hot, it's quite a moment when the spoon punctures through that cheesy shell. The broth begins to invade the cheese plateau and your spoon hunts for a piece of bread below. When it finally comes up for air, you hold in its cradle a sampIing of all the deliciousness this soup offers. I hope you give this simple and easy soup a try the next time the winds are howling and the snow is blowing. Enjoy!