French Onion Soup


French Onion Soup


  • Serving: 4
  • 2 large yellow onions, halved and cut into
  • thin slices
  • 1 tablespoon unsalted butter
  • 2 tablespoons white wine or cooking sherry
  • 1 teaspoon dried thyme
  • ½ teaspoon ground or fresh cracked black
  • pepper
  • ½ teaspoon salt
  • 1 quart beef stock
  • Whole wheat baguette, sliced into four
  • ½-inch rounds
  • 4 slices Gruyere or Swiss cheese


  1. Add sliced onions to a bowl and cover with ice water.
  2. Let stand for 10 minutes, rinse and pat dry. Set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Add onions to saucepan, reduce heat to medium-low and cook for 10 minutes.
  5. When the onions start to turn brown, deglaze by adding 2 tablespoons of water, and scrape the bottom of the pan with a wooden spoon or spatula.
  6. Cook for 5 more minutes, and use wine or sherry to deglaze the pan a second time, making sure to scrape the browned bits from the bottom of the pan. Continue to cook onions until dark-golden, approximately 5–10 more minutes (20–25 minutes total).
  7. Once onions are dark-golden brown, add thyme, pepper, salt and beef stock to the pan.
  8. Bring just to a boil, and immediately reduce heat to low. Simmer for 15 minutes.
  9. Preheat the broiler and lightly toast the baguette slices.
  10. Once the soup is done, ladle one cup of soup into each of 4 ovenproof bowls.
  11. Add a bread slice to the top of each bowl and cover each with one slice of cheese.
  12. Place the bowls on a cookie sheet.
  13. Place under the broiler for 3–5 minutes or until cheese is melted and bubbly, watching closely to avoid burning the cheese.
  14. Handle carefully when removing pan from the oven.
  15. Cool slightly and serve.
  16. —From Mary Oswald

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