French Onion Soup

Photo by sheri silver on Unsplash

Serves:  8


  • 2 Tbsps butter
  • 5 medium red onions (about 3 pounds), halved and sliced thin
  • 2 tsps minced fresh thyme or  ½ tsp dried
  • Salt and pepper
  • ¼ cup red wine (our preference) or balsamic vinegar
  • 6 cups chicken broth
  • 2 cups beef broth
  • 2 bay leaves
  • 1 baguette, sliced ½ inch thick, toasted
  • 8 ounces Swiss cheese, shredded OR 8 slices (our preference)
  • Oven-safe bowls


  1. Melt butter in a large Dutch oven or saucepan over medium heat.
  2. Add onions, thyme and ½ tsp of salt.  Cook, stirring occasionally, until the onions are dark and sticky, about 30 minutes.
  3. Stir in the wine (or balsamic vinegar) and scrape the browned crust from the pot.
  4. Stir in the chicken and beef broths and bay leaves.
  5. Bring to a simmer and cook for 20 minutes.
  6. Preheat oven at 450˚, placing oven rack in the middle position.
  7. Add salt and pepper to taste, remove bay leaves.
  8. Arrange oven-safe bowls on a rimmed baking sheet and fill each with soup.
  9. Toast baguette slices.
  10. Top each bowl with 2 toasted baguette slices.
  11. Placed cheese slice on top or sprinkle each bowl with ¼ cup of shredded cheese.
  12. Bake until cheese has melted, about 5 minutes.
Post by Lynne_Loiselle

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