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Step 3: Create the Broth. Once the onion slices are caramelized, remove the bowl from the microwave again and add the beef bouillon cube and 1½ cup of water. (These two ingredients will create the broth.) Cover again, then cook for 2 more minutes. Remove the lid, then stir the broth to make sure the bouillon cube and butter spread evenly.

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1. Peel cut in half and slice onions and set aside. Place butter in 3 quart glass casserole measuring cup. Microwave at HIGH until melted, about 1 1/2 minutes. Add onion slices, tossing to coat. Cover and microwave on high 6-8 minutes or until onions are tender, stirring at least twice. Blend in broth, water, sugar, wine and pepper.

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Stove Top Instructions. Place unwrapped soup brick in a small saucepan. Heat on medium, moving the frozen block around occasionally with a spoon as it starts to melt. Stir more frequently and reduce heat to low as the liquid boils around the frozen puck. Takes 15-20 minutes.

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French onion soup — that delectable mix of carmelized onion and meaty broth topped with toasted bread and gooey gruyere — is a favorite among soup enthusiasts. Despite its simple ingredients.

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Stir in undiluted broth and water; cover with paper and microwave on medium 10 minutes, stirring after 5 minutes. Stir in pepper. (Soup can be made ahead up to this point and kept refrigerated; reheat before next step). Place bread slices on microwave-safe plate; divide cheese among slices. Microwave on high 20 seconds or until cheese is just.

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Place 1 frozen French onion soup portion in a microwave-safe bowl with the cheese on top. Heat on HIGH for 3 minutes. Stir and heat for 2 minutes more. Note: The cheese will melt into the soup when heated in the microwave. If desired, top with Swiss cheese and heat until melted before serving.

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To toast the bread, lightly sprinkle the bread slices with some olive oil, transfer them to a baking sheet and toast them under broil for about 30 seconds to a minute per side. Top the soup with toasted bread, then top with remaining gruyere and parmesan cheese. Melt cheese: Preheat your oven to 350°F (177°C).

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How to make Microwave French Onion Soup. Peel cut in half and slice onions and set aside. Place butter in your trusty cereal bowl. Microwave at HIGH until melted, about 1 1/2 minutes. Add onion slices, tossing to coat. Cover and microwave on high 6-8 minutes or until onions are tender, stirring at least twice. Blend in broth, water, sugar, wine.

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Cover again and microwave on High for 5 to 7 minutes, stirring after 2 1/2 to 3 minutes until the soup is heated through. Pour the soup into 4 microwavable soup bowls. Lay 1 slice of melba toast on top of each serving of soup and sprinkle with 1 tablespoon of parmesan. Microwave on High for 2 1/2 to 3 minutes until the cheese melts.

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Preheat broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the bread with cheese. Broil until melted and beginning to brown, 1-2 minutes. To serve, ladle into bowls and top with cheesy croutons. Alternatively, toast the bread at 325 degrees for 12-15 minutes, turning once.

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Step 1. In a 3 quart microwave-safe dish, add everything but the croutons and cheese. Cover and microwave at 50% power for 20-30 minutes or until onions are tender. Ladle soup into microwave-safe soup bowl. Top with croutons and cheese. Cover with wax paper; microwave on 100% power for 1 minute or until cheese is melted.

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How to make French onion soup. Caramelize your onions. Start by caramelizing your onions, then stir in flour and garlic. Assemble the soup. Deglaze the soup with white wine, scraping up all of the brown bits, then add in the beef broth, thyme, black pepper, Worcestershire sauce, and bay leaf. Simmer uncovered.

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Step 2: Keep Microwaving in 5 Minute Increments. 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.

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Reheating French onion soup in the oven. Preheat the oven to 350ºF (180ºC). Pour the soup into an oven-safe dish and cover with foil. Heat the soup for 10-20 minutes. While heating, prepare some toast and grated cheese. Ladle the hot soup into bowls, add the bread and cheese, and broil until the cheese is melted.

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In a 3-qt. microwave-safe dish, combine the first eight ingredients. Cover and microwave at 50% power for 18-23 minutes or until onions are tender. Ladle hot soup into four microwave-safe bowls. Top with croutons and cheese. Cover and microwave on high for 45 seconds or until cheese is melted. Serve immediately.