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· Founding Member
471 Posts
Discussion Starter · #1 ·
For the French Dipped sandwich…I used sour dough
Bread…generously doused both sides of bread with
Horseradish sauce then put on warmed roast pork
slices and dipped sandwiches in hot gravy.

Recipe for the horseradish sauce is:
2 heaping Tablespoons of mayo, 1 heaping
Tablespoon of sour cream…1/2 teaspoon of spicy mustard,
(Stone ground or Dijon) 1 teaspoon
Horseradish sauce and a couple squirts of lemon juice.

I also wanted a French Onion soup to
start the meal off…my recipe makes a lot
soup ( serves 4 to 5 bowls) so, I make two bowls
with cheese and refrigerate the rest for another night
ready to be topped with French bread and cheese.

My French Onion Soup is my recipe that I perfected
through the years…
Onion Soup, my way…I like to mix Beef broth and
Chicken broth…I like to also add vermouth and
thicken the soup with a little corn starch…I also
like to add three cheeses…grated pecorino Romano,
mozzarella and provolone are my favorite cheeses
to top this soup. Then lastly add some fried Bacon…😋
It’s soo delicious.

french onion soup recipe:
4 cups sliced onions
2 Tablespoon butter
1 tablespoon olive oil
4 cups beef broth
3 cups Chicken broth
1/8 cup sweet vermouth (vermouth enhances the flavor)
1 Tablespoon Worcestershire sauce
1/2 teaspoon thyme.
1/4 teaspoon kosher salt * ( taste for salt)
Fresh cracked pepper to taste
2 1/2 Tablespoons of corn starch
A few pieces of fried bacon for each bowl
Pecorino Romano to add to soup bowl
Mozzarella and Provolone cheese for top,
or mozzarella and Swiss for top.
Some fried bacon for top.


Sauté onions in butter & olive oil until
Caramelized…then add the beef & chicken
Broth and the vermouth…dissolve the 2 1/2 tablespoons
of corn starch in a little of the cool broth and mix it until smooth
and then add it to the pot…add salt/pepper & thyme….
bring the soup up to a boil then lower the temp to a simmer…
simmer for about 12 minutes…
*taste for salt…as the chicken and
beef broth and grating cheese is already salty.
spoon hot soup into Bowls and add about a heaping tablespoon grating
cheese to each bowl and stir it….then put in 2 or 3 thin toasted
Pieces of French Briquette bread….top with mozzarella
and Provolone or ( Swiss cheese, your choice)
and then add some cooked bacon…and place
the bowls under the broiler for a few minutes, until cheese
Melts…I put the bowls in the air fryer @350° for about 3 - 4

This makes 4 -5 bowls ( small 12 oz bowls)prepared two bowls with the bread and cheese for tonight…
and saved the extra broth for another night.

Enjoy! 👍
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· Founding Member
367 Posts
My French Onion Soup recipe is a riff on Jeff Smith (Frugal Gourmet) and super simple.

Thinly slice and saute 1.5 large white onion per person in butter until lightly caramelized and put in crock pot
Add enough beef broth to cover plus .5" over the onions
A splash of red wine (I prefer Cabernet Sauvignon)
A couple of grinds of black pepper
Cook low and slow or at least 6 hours.

Cube and toast french bread into croutons, place in the bottom of a crock. Ladle soup over to 1" below the rim. Add grated Gruyere cheese and brown under the broiler. Serve with a chunk of the same french bread if desired.

The white onion gives the soup a slightly lighter, sweeter flavor that my family prefers. Tossing it in the crock pot in the morning before life gets crazy and I forget to plan dinner is why crock pots were invented! :)

*Note: I strain and freeze the leftover broth in ice cube trays for use in beef stew or pot roast i since it's got so much incredible flavor.
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