French Onion Soup with Tomato Juice
Enjoy this delicious and authentic French onion soup recipe because it is easy to prepare and the results are so good. Whoever first thought of combining cheese, bread, beef broth, thyme and onions was a genius because these ingredients are amazing together. French onion soup is hearty and welcoming, and you can see from the photo how attractive the cheese-topped crouton looks on top of the rich, thick soup.
With plenty of flavor in every bite, this recipe makes the perfect French snack or meal and you will want to make it over and over again once you discover just how great it tastes. The difference between traditional French onion soup and this recipe however is this one contains tomato juice to give a whole new flavor to the soup.
Although purists might argue tomato juice has no place in such a recipe, if you are looking for new ideas you might like to try this because it does work very nicely. The tomato adds a kind of Mediterranean touch, which is why we are using mozzarella cheese here, rather than the standard Gruyère. Of course you can use Gruyère in this recipe if you prefer it but the mozzarella and tomato are great together, and they also complement all the other flavors in the dish.
A touch of lemon juice brightens up the flavors while brown sugar adds a nice warmness to the overall taste. If you are in the mood for a different spin on the classic recipe for French onion soup, do try this one because it is really good. You will get all the delicious flavors you love, such as the juicy onions and the rich beef broth, but also new flavors too, making this well worth trying.
- 2 tablespoons butter
- 5¾ cups tomato juice
- 1 minced garlic clove
- 2 cups shredded mozzarella
- 2 teaspoons beef bouillon granules
- 4 cups thinly sliced onions
- 3 tablespoons lemon juice
- 2 teaspoons brown sugar
- 6 toasted slices French bread
- 2 teaspoons dried parsley
- Melt the butter in a big pot over a low heat and add the garlic and onions.
- Sauté for about 8 minutes or until tender.
- Add the bouillon granules, tomato juice, parsley, brown sugar and lemon juice.
- Bring the mixture to a boil then turn down the heat and simmer uncovered for about 10 minutes.
- Stir the mixture every couple of minutes.
- Preheat the broiler.
- Ladle the soup into 6 ovenproof ramekins and top each one with a toasted slice of bread.
- Sprinkle the mozzarella on top, then broil about 5 inches from the heat for 2 minutes or until the cheese bubbles.
You can see how the red color of the tomato juice shows, giving the soup a warm, rustic appearance. Using tomato juice to make onion soup might be new to you, but you will love how the flavors work together. You can see how the mozzarella has melted attractively over the crouton. Feel free to cook it a bit longer if you want to char the edges slightly but keep an eye on it because cheese under the broiler can burn very fast. Serve this tomato and onion soup in ramekins or French onion soup bowls for a charming presentation.
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