Be Our Guest French Onion Soup....almost

Happy Friday, Happy birthday to me, and Happy Foodie Recipe Day!

Fridays around here will be delicious! I will post Disney inspired recipes, restaurant reviews, and maybe some just for fun recipes that I think you need to know!

So, for our first recipe, last night I made French Onion Soup! It has been on my mind for awhile. You know that feeling...when you get a craving for something, and eventually you have to cave? It was one of those things! So, even though we were under a heat advisory, and it was hot and sticky as all get out, and anything but soup weather, soup I made.


Combining my obsession with FOS (French Onion Soup from here on out, because that is long to type every time), I am also obsessed with Beauty and the Beast. Best. Disney. Movie. EVER! I cannot tell you how excited I am for the 25th Anniversary Edition DVD to be released next month, and maybe I should have waited until then to post this to use as a tie in for the release, but whatever, this soup is so good, it couldn't wait.

 Which leads me to Be Our Guest restaurant in the Magic Kingdom. It is one of the most amazingly beautiful themed restaurants anywhere!
Let's stop for a moment to admire just how perfect this is!
 I have only had breakfast there (meh....I promise to share that at a later time), but even though the meal wasn't all I hoped for, dining in the Beast's castle was overwhelming! Also, I have heard ah-mazing things about lunch, so I will definitely be back. In particular, the FOS is supposed to be worth the trip alone.

I looked up the recipe for Be Our Guest French Onion Soup, and used that as a starting point for mine. To keep it vegetarian friendly, they use veggie stock in place of the traditional beef stock, but I am a purist, and love the meatiness that beef stock gives. If you want to follow in the footsteps of BOG, feel free to keep it true to their recipe and use vegetable stock.
I spent the extra day to make beef stock...if you have the time, do it, otherwise, no shame in using a really good store bought version.

Next up, the star of the show...onions...a lot of onions!
This is what 3 pounds of sliced onions looks like...a tear or two may have been shed slicing them.

In a heavy bottomed pot, melt your butter and oil, then add your onions. Cook over a medium heat, stirring frequently.

Keep going!
Not even close...keep going!

You want to cook them until they are all caramelized and dark brown...almost burnished!
Now we're talking! This is what you are going for.

Next up, deglaze, add a bit of flour, stir around, then pour in that stock. Simmer for a half hour to let it all come together.
Simmer and smell the goodness of something so simple!

Next up, bowl, bread, cheese, broil,,,,,then Heaven!!
There is no such thing as too much cheese!

4 Tbsp (1/2 stick) butter
2 tbsp olive oil
3 lbs. yellow onions
2 cloves garlic, divided
2 oz red wine or sherry
2 Tbsp flour
3 quarts beef stock
3 sprigs fresh thyme
1 bay leaf
splash Worcestershire sauce
salt and pepper to taste
Sourdough or French Bread, sliced 1 inch thick
8 oz grueyere or emmental cheese, shredded

In a large heavy bottomed pot, melt butter and oil over medium heat. Peel and very thinly slice the onions, and mince one clove of the garlic. When butter is melted, add in onions, and cook over medium heat for up to an hour, stirring frequently. Once they are softened, sprinkle with salt and pepper. They should be well browned and caramelized all the way through before proceeding. When they are quite browned, add in the minced garlic, and stir for a minute or two. Next, add the wine to the pot, and scrape up all of the browned bits from the bottom of the pot. This is where all the flavor is hiding, and you want that in your soup! Add in the flour, and stir for another minute or so. Add in the thyme and bay leaf, then pour in the stock. Add a splash of Worcestershire sauce, and a bit of salt and pepper. Bring to a simmer, and let cook for 30 minutes, or longer if you have the time.

 While that is gently bubbling away, heat your oven to 300 degrees, and toast the bread slices. I used sourdough, feel free to use that, or a French baguette. When it comes out of the oven, brush it with a touch of olive oil. Take the other clove of garlic, peel it, and cut a bit off the top. Take the clove and rub it over both sides of your toasted bread. Turn your oven to broil while you assemble your crocks, or oven safe bowls. Fill almost to the top with the soup. Make sure plenty of onions are in each bowl! Place the crocks on a baking sheet and top each with a slice of bread, then cover LIBERALLY with the shredded cheese. Press any cheese along the rim down to seal it on for that delicious cheese crust. Broil until the cheese is bubbly, and beginning to brown. Put the bowl on a plate to keep from burning yourself, then serve with a glass of red wine!


  1. You are welcome to make this for me anytime!

    1. lol, I will be right over to make it! Maybe you should plan a trip to PA? ;)