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French Onion Soup

February 1, 2018



  • 5 Tbsp. olive oil, divided
  • 1 Tbsp. butter
  • 8 cups thinly sliced onions (about 3 lbs.)
  • 3 garlic cloves, minced
  • ½ cup port wine
  • 2 cartons (32 oz. each) beef broth
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 24 slices French bread baguette (½ in. thick)
  • 2 large garlic cloves, peeled and halved
  • ¾ cup shredded Gruyere or Swiss cheese (about 3 oz.)


  1. In a Dutch oven, heat 2 Tbsp. oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce the heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.

    Stir in port wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat; simmer, covered, stirring occasionally, for 1 hour.


    Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with the remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.


    To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.



From → Soups

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