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French Onion Soup

1 HR 20Mintes

6 servings, Egg free

French Onion Soup


1/4 cup unsalted butter

5 medium sweet onions, sliced

2 cloves garlic, minced

1/3 cup dry white wine

6 cups beef stock

4 sprigs fresh thyme

2 bay leaves

2 tsp white wine vinegar

Salt and freshly ground black pepper, to taste

12 (3/4-inch-thick) French baguette slices

1 cup shredded Swiss or mozzarella cheese


  1.  Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.

  2.  Stir in wine, scraping any browned bits from the bottom of the stockpot.

  3.  Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.

  4.  Stir in white wine vinegar; season with salt and pepper, to taste.

  5.  Preheat oven to broil.

  6.  Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.

  7.  Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheese. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.

  8.  Serve immediately.

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