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French Onion Soup


  • ½ cup butter

  • 5 onions, julienne

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 2 fresh thyme sprigs

  • 1 cup Burgundy or Cabernet

  • ½ gallon beef broth

  • 2 Tablespoons Worcestershire sauce

  • salt and pepper to taste

  • 4 toast rounds

  • 2 cup Gruyere cheese, shredded


  1. In a large stock pot or Dutch oven, melt the butter over medium heat

  2. Add the onions, garlic, bay leaf, thyme sprigs, and salt and pepper and cook until the onions are soft and caramelized

  3. Add the wine and bring to a boil, reduce heat and cook until the wine has dissolved, and the onions have no more liquid

  4. Remove the bay leaf and thyme sprigs

  5. Add the beef stock and bring back up to a boil, then bring back to a low heat and simmer for about 10 minutes

  6. Add the Worcestershire sauce

  7. Preheat the oven on 450℉ or the broil setting

  8. Toast 4 pieces of bread, and cut out a large circle from each one, (depending on the bowl size you will be using for the soup)

  9. Pour the soup into the bowls, top with the toast rounds and 1/2 cup shredded Gruyere cheese, and broil until the cheese is bubbly

Serve immediately

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