One Hour Microwave French Onion Soup

French onion soup is one of those universally-loved comfort foods that reduces you to a happy, warm, gooey ball of cheesy satisfaction. However, traditionally-made French onion soup is one of those things that while seemingly simple, actually has a lot of steps and processes involved, and can take up up your whole afternoon…it just kind of sneaks up on you. One minute you think "yes, I'll make some soup", and the next time you look at the clock, four hours have passed and you've forgotten that conference call you were supposed to be on 15 minutes ago.

French onion soup lovers, do not despair! As it turns out, you can make French onion soup in the microwave in just about an hour's time! Sound suspicious? Trust me, it's perfectly possible. One of the cool things about cooking wet things like soups in the microwave is that they heat up quickly, and are harder to burn (burning happens above waters boiling point at 212º F), so if you're prone to the odd kitchen disaster, it's a great way to get your feet wet. So to speak.

Here is what you'll need to get yourself started.

Ingredients:

4-6 medium-sized yellow onions

1 quart (a little over a litre) of non-salted vegetable broth

2 Tbsp brandy, whisky, or sherry (optional, but highly recommended. Because, of course.)

1 tsp salt

freshly ground pepper to taste

sliced bread (baguette-style works best)

cheese (Gruyére is the traditional French cheese used with this dish, although Swiss may work as well)

Chop the onions and put them in a microwave-safe dish. Place the dish in the microwave for 15 minutes.

After your 15 minutes are up (insert your own joke here), stir your onions.

Put your onions back in the microwave and nuke in 5 minute increments, stirring in-between.

Keep cooking your onions like this until they turn nice and toasty brown.

Mix in your quart of veggie stock, salt and pepper, and if you like, the whisky, sherry, or brandy.

Now give everything a good mix.

Decant your soup mix into an oven-safe dish.

Next, take your slices of baguette bread (about 1/2 an inch is a good thickness) and place them on top of the soup. Top that with slices of Gruyere (or whatever kind you're using) cheese.

Place your assembled soup under your oven's broiler until the cheese is melted and has formed a golden-brown skin.

Do not take your eye off the ball on this one…it would be a shame to burn the spoils at this late stage (in other words, leave the cap on the brandy or whisky during this step…put it on a hard-to-reach shelf).

Once your soup is finished, all that's left to do is enjoy it!

Oh, and it's okay to get the brandy or whiskey back out now.

This recipe can be found on page 38 of Cooking for Geeks. Visit the website by clicking here, and read two chapters for free! Also don't forget to like and subscribe to my YouTube channel for more unique quick and easy recipes!

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