French Onion Soup

The key to this soup’s deep, sweet-onion flavor is caramelizing the onions slowly at low heat.

Slowly sautéing the onions until natural sugars begin to brown gives this soup unmatched flavor. Serve in ramekins or other oven-safe bowls topped with crusty bread and melted cheese.

Makes 6 servings


  • 3 tbsp butter
  • 4 onions, thinly sliced
  • 1 tbsp all-purpose flour
  • 5 cups beef broth
  • 2 tbsp red wine (optional)
  • 1 bay leaf
  • 6 (1-inch-thick) slices French baguette
  • ½ cup grated Gruyère cheese, divided
  • 6 slices Swiss cheese


  1. In a medium saucepan, melt butter. Stir in onions. Cook over medium-low heat for 20 to 30 minutes, stirring occasionally, until onions are golden brown. Stir in flour until combined. Add broth, wine (if desired) and bay leaf; bring to boiling. Reduce heat and simmer 20 minutes. Remove and discard bay leaf.
  2. Preheat oven to 400°F. Into six ramekins or oven-safe bowls, ladle soup; place a baguette slice on top of each serving. Sprinkle the tops generously with Gruyère cheese; top each serving with a slice of Swiss cheese. Place bowls on a baking sheet. Bake 10 minutes or until cheese is melted and golden brown.

Note: If you don’t have oven-safe bowls, toast cheese-laden baguette slices on a baking sheet and float them in the bowls of hot soup.

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