French Onion Soup W/ French Bread

One of my favorite soups to order when I go out to eat is French Onion Soup. I was excited to see that the recipe was in my Betty Crocker Cookbook! Something about that French Bread, Cheese, and Salty Goodness just makes my mouth water! This was a delightful treat!

The time to prepare the frech bread is pretty leangthy. Plan ahead!

French Bread

1 1/2C All Purpose Flour
1pkg Yeast (21/4tsp)
1 C Very Warm Water
1tsp Salt
1 1/3 to 1 2/3C Bread Flour (I used high gluten flour)

1. In a large bowl, mix all purpose flour an yeast. Add warm water and beat with a whisk or electric mixer on low speed for 1 minute., scraping bowl frequently, until batter is very smooth. Let stand 1 hour or until bubbly.

2. Stir in salt and enough bread flour, 1/2 C at a time, until soft dough forms. Place dough on a lightly floured surface. Knead 5-10 minutes or until dough is soft and springy (dough will be soft) Grease large bowl, place dough into bowl. Let rise 1hr-1.25hrs, or until dough doubles in size.

3. Grease cookie sheet with cooking spray. Place dough on lightly floured surface, form into an oval shaped mound. Sprinkle top of dough with flour. Press straight down with a straight edge knife lengthwise on dough to divide into 2 equal parts (parts should be elongated in shape) Shape to about 16 inches long, stretching top of loaf slightly to make smooth. Place loaves smooth side up, about 4 inches apart on cookie sheet.

4. Cover loaves. Refrigerate at least 4 hours but no longer than 24 hours. (this step can be omitted, but refrigerating helps develop the flavor and texture of the bread)

5. Uncover loaves and spray with cool water; let loaves rise in a warm place 1 hour or until dough reaches room temperature.

6. Place an 8 inch pan on bottom rack of oven; add hot water to pan. Heat oven to 475'

7. Carefully cut 1/4 inch deep slashes diagonally across loaves with a sharp serrated knife. Spray loaves with cool water. Place loaves into oven and spray again. 

8. Reduce oven to 450' Bake 18-20 min or until loaves are a deep golden with crisp crust and sound hollow when tapped. 


French Onion Soup

2T Butter
4 Medium Onions, Sliced
2 Cans (10.5oz each) Condensed Beef Broth
1 1/2 C Water
1/8 tsp Pepper
1/8 tsp Dried Thyme Leaves
1 Dried Bay Leaf
4 Slices of French Bread
1 C Shredded Gruyere, Mozzarella, or Swiss Cheese (I used Mozzarella)
1/4 C Parmesan Cheese, Grated (I did not add)

1. In a 4qt Dutch oven, melt butter over medium heat. Stir in Onions to coat with Butter. Cook uncovered for 10 minutes, stirring every 3-4 minutes.

2. Reduce heat to Medium-low. Cook 35-40 minutes longer, stirring well every 5 min, until onions are a light golden brown.

3. Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove Bay leaf.

4. Set oven to Broil. Place bread into oven proof bowl, pour soup over the bread, Top with your choice of cheese. Place bowl into oven Broil for 1-2 minutes until cheese is melted and Golden Brown. Watch carefully so Cheese does not Burn.