French Onion Soup

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French Onion Soup

The secret to amazing french onion soup is caramelizing the onions for 1 hour or more. I also like to use a combination of both yellow and sweet (mexican) onions. The longer you let the onions brown the better the soup… Enjoy…


  • 1 tablespoon olive oil
  • 8 large yellow onions, peeled and thinly sliced
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cloves garlic, minced
  • 8 cups of beef stock (you can use chicken stock but I prefer beef stock – read note below)
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1/2 teaspoon of dry thyme
  • 8 slices of toasted French or Italian bread
  • 1 1/2 cups of grated Swiss Gruyere
  • Fresh herbs to garnish


  1. In a large dutch oven (or sauce pot), sauté the onions in the olive oil and season with salt and pepper on medium high heat until caramelized (browned), about 40-60 minutes (or longer). Keep an eye on them and stir using a wooden spoon.

  2. Add garlic and sauté for 1 minute. Add the stock, wine, bay leaves, and thyme. Cover partially and simmer for 30 minutes. Season with salt and pepper. Discard the bay leaves.

  3. When ready to serve heat broiler.

  4. Ladle into individual oven-proof bowls. Top with toasted bread and a heaping of swiss gruyere. Broil for about 5 minutes or until the cheese is slightly browned and bubbly. Garnish with fresh herbs. Serve immediately!


    Recently when I made this soup I added 1/2 beef broth and 1/2 chicken broth and it turned out amazing. I don’t aways want the strong beef broth flavor in my soups. I also like to use both yellow and sweet onions for this soup! It makes it a little extra special.

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