Baked Onion Soup

There are few soups more comforting to me than savory, flavorful Baked Onion Soup. I think the first time I had it I was 5 or 6, and it was at this restaurant-bar-club spot called Gallagher’s. The special crock of bubbling, molten hot soup wafting its way towards me in the restaurant.. I can still picture it today.

Gallagher’s played a big part in my childhood. My dad’s band had a standing gig there every Friday and Saturday night for about five years. I think we ate pretty much everything on the menu in that time. But I always went back to that soup.

The restaurant is long gone now, replaced by a Marie Callendar’s. Where the bar and stage were is now their private party room. It makes me a little sad, but mostly nostalgic. When I made this Baked Onion Soup from Sargento’s website the other night, I was taken right back to Gallagher’s.

When smoking was still allowed in restaurants, and the sound of my dad singing Top 40 hits soothed me through my dinner, and to sleep hours later on chairs pushed together in a dark corner.

It wasn’t a typical childhood, but it sure was fun.

I was a little shocked at myself that I’ve never made this soup before. It seriously could not be easier. The hardest thing I did was chop onions. (And come on, that’s not really so hard, especially with big, yellow, sweet ones.)

In no time at all I had a hearty, robust Baked Onion Soup covered in swiss cheese and parmesan. Dipping your spoon in, getting all that melty cheese and soppy baguette.. it’s what dreams are made of, I tell you.


 
Disclaimer: This is a sponsored post written for Sargento. I chose the recipe I wanted to make, and all memories mentioned are my own, as well as my opinions about the cheese used in the recipe. I was compensated for this post.

Baked Onion Soup
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    • says

      Haha, actually 1/2 a stick (which could easily be confused with 1/2 a cup, which IS a whole stick) – either way, it’s buttery, oniony, beefy delicious goodness.

      Hope you’re doing okay out there in Cali on your own, sweets. Thinking of you.

  1. Alana says

    I love french onion soup – but have been making it a little different lately – i replace a portion of the beef stock with a can a guiness and leave out the white wine – it is really good!

  2. Marcee .... ILLINOIS says

    Will save this recipe for a cool day.

    My version will be (mostly) veggie.

    Ohyeah ….. swiss cheese used to be a fav …. no longer. Gives me headaches. How about fresh (no salted) mozzerella? Should work okay.

    Anxious to try. I also spoted those lemon crinkle cookies! Gotta bake those too!

  3. says

    Any soup with it’s own cheese layer, holds a special place in my heart 😉 This is such a delicious recipe, im going to have to bookmark it for a rainy day, when I need to just dive into something warm and comforting

  4. says

    Memories :) It is very nice as you can eat what you ate when you were a child. I think that these foods have in them some magic :) So, I did try this soup. You got some food which often have you been?

  5. says

    I’m making French onion soup tonight! I think I’ll be trying your recipe instead of the one I had planned because it looks so amazing!

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