Recipes‎ > ‎Bowl‎ > ‎

French Onion Soup

The ultimate meal for when you have no money or your bread has gone stale. Sautéing the onions for such a long time makes them so sweet. And you can soak the hardest bread imaginable in the soup and it will be even better than freshly toasted bread.

Allow a minimum of two and a half to three hours to prepare.


  • 4 large red or yellow onions, peeled and thinly sliced.
  • 1/4 Tsp of sugar
  • 2 Cloves garlic, minced
  • 8 Cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
  • 1/2 Cup of dry vermouth or dry white wine
  • 1 Bay leaf
  • 1/4 Tsp of dry thyme
  • 8 Slices of toasted French bread
  • 1 1/2 Cups of grated Swiss Gruyere with a little grated Parmesan cheese
  • Salt and pepper
  • Extra Virgin Olive oil


  1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 60 minutes (or longer). Add the sugar about 10 minutes into the process to help with the caramelization.
  2. Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
  3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.