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French Onion Soup

French Onion Soup


French Onion Soup

A rich, indulgent soup topped with carby cheese. 

Course Main Course, Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings


  • 1 stick butter
  • 1 Tbsp olive oil
  • 5 medium onions halved, then sliced
  • 3 cloves garlic
  • 1 tsp dried thyme
  • 3 Tbsp flour
  • 2 Tbsp sherry wine
  • 1 cup red wine
  • 1 quart beef broth
  • 1 quart chicken broth
  • 2 shakes Worcestershire sauce (optional)
  • crusty bread
  • Gruyere, Cheddar, Swiss, or Parmesan cheese whatever your preference


  1. In a large, heavy pot, melt stick of butter, and then add olive oil and onions.

  2. Cook for about 10 minutes, then add garlic, a pinch of salt, and teaspoon of thyme.

  3. Cook for another 15-20 minutes until onions are browned.

  4. Add the sherry wine and scrape off any browned bits on the bottom of the pan. Cook for a couple minutes until the sherry wine has been absorbed by the onions.

  5. Add red wine and let simmer for 5-10 minutes.

  6. Add flour, stir well, and cook for about 5 minutes.

  7. Add broths and Worcestershire sauce, if using. Let simmer for about 20 minutes.

  8. While the soup is simmering, butter both sides of your crusty bread and top with a generous helping of cheese. Stick in either the oven under the broiler or in the toaster oven for a few minutes until the cheese starts to melt.

  9. Serve soup in bowls topped with a slice of the bread and cheese.

Recipe Notes

You can use a variety of "bread" products in place of the crusty bread. Naan, English muffins, dinner rolls, even sandwich bread will work. If it's a soft bread, toast it a bit first without the cheese to get it slightly crispy.

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