The Freshman Cook: French Onion Soup~An Old Favorite

This weeks soup is an old favorite of mine~French Onion Soup. I first fell in love with this soup when the Gold Coast Hotel & Casino opened in 1986. I loved the place, and still do. It’s a little off the strip, making it easily accessible with less traffic. It has a great gourmet restaurant, The Cortez Room. When the Cortez Room opened, my husband and I, would go with friends to eat, drink, and listen to live music. We would make reservations, and then get there an hour early to listen to whatever group was playing on the stage right next to the restaurant, and have the BEST, BEST, ever Pina Coladas. For only $2.00!! One night we went with a total of 12 people to have the house special~ The Prime Rib~$6.95! It was the size of a king cut and delicious! Everything is good! But the French Onion Soup is so good, it has become the barometer upon which all other French Onion Soup I try is measured. See what you think about this recipe, which is very close to my Cortez Room favorite.


French Onion Soup 

(makes 6 servings)

3 Large Sweet Onions

1/4 cup Butter

1 tablespoon Flour

2 teaspoon Beef Base

2 cups Water

1 teaspoon Worcestershire Sauce

6 slices French Bread

3 cups shredded Monterey Jack Cheese

Chop off the ends of your onions.

Peel the onions and cut the onions in half.

Slice the onions.

Place the butter in a large pot or dutch oven to melt

on medium heat.

Place the sliced onion in the pot. Stir a few times as they cook.

They should cook and become soft and slightly brown.

As the onions cook, make the beef base. 

Boil 2 cups of water.

Add 2 teaspoons of base to the boiling water.

Stir to dissolve it.

Check on your onions and if they are soft and slightly brown

add 1 tablespoon of flour and stir. Add the base to the pot.

 Add the Worcestershire sauce and heat to boiling. 

Once boiling, then reduce heat. Simmer uncovered

for 5 minutes.

Toast the bread for your soup bowl.

1 slice per bowl.

 Place the toast in the bottom of your bowl.

Cover the bread with soup.

Cover the soup with shredded cheese.

Toast the cheese under the broiler. Set your broiler

on high, and watch the bowl closely.

Broil soup 3″- 4 ” from top of broiler until cheese

is melted and light brown.

Serve with slice of bread.


Thanks for joining me today!

Tomorrow, during My Las Vegas Favorites week,  

we will be making

BBQ Beef Tips!

Hope to see you then!

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