also a cool idea is to fry an onion ring instead of bread and melt the cheese on top of it

My dad taught me this recipe, yes, it is a bit time consuming, but so worth every minute!!

I am not sure where this recipe came from (it is typewritten on a recipe card that belonged to my mother), but it is one of my youngest daughter's favourites. It has been modified slightly from the original recipe.

I made this soup solely to utilize this hard French bread that I had. Hahaha... so I used a whole bag of onions to essentially save some croutons. Well worth it.

The best French Onion Soup.

I accidently defrosted a pack of onions so needed to cook something.

Had a taste for this soup earlier in the week. So I decided to make this for a fall Sunday lunch.

I made this recipe to give a dark rich French onion soup base, with an actual short rib per serving. Many recipes online give watery bland soups, with shredded beef that I think defeats the purpose of spending the time braising short ribs. I also think that adding flour to the soup to give it body mutes the flavor and turns it more to a stew or gravy. Instead, I found adding gelatin to give the soup body was a better choice. I also found that using cubed toasted sourdough instead of the traditional cross cut baguette provided a bread with more toothsome chew and fits in the crocks better.

A recipe I researched and made many times to get right. Most French onion soups ruin the onions and use too much salt instead of developing a nice deep and complex flavor. I actually make my own chicken stock with left over rotisserie chicken carcasses. It is cheaper to make than homemade beef stock and the ones from the store are just awful.So if you make this recipe please let me know what you think 😊

From Julia Child's 'Mastering the Art of French Cooking Please do not use canned stock. This has a recipe for homemade and well worth the time as it has so much flavor.