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Baked French Onion Soup

Serving Size: 4 large bowls or 6-8 small bowls.


4 onions chopped (I prefer a mix of white, yellow, and sweet onions)

1 stick of unsalted butter

6 sprigs of fresh thyme

5 bay leafs

4 cloves of garlic

1 cup of red wine

3 tbsp of flour

2 quarts of beef broth

1 large french baguette

1/2 pound gruyere cheese in sandwich slices.

4 tbsp of freshly grated parmesan


Melt the stick of butter in a large soup pot. Add the onions, 3 sprigs of fresh thyme, 3 bay leafs, and garlic to the pot. Cook on medium until the onions are very soft and begin to caramelize, about 20-25 minutes. Next, add the wine and cook until wine is mostly cooked out, about 10 minutes. Remove the initial sprigs of thyme and bay leafs. When the wine is mostly cooked out, and the onions are mostly dry, add the beef broth, the 3 additional sprigs of thyme, and the 2 remaining bay leafs. Bring the soup to a boil and let simmer for an additional 15-20 minutes. Remove the second set of thyme and bay leafs.


Pre heat broiler to high. Fill half of an oven safe bowl with the hot soup. Add a slice of gruyere and finish filling bowl with hot soup. Top the soup with the sliced baguette and 3 addition slices of Gruyere. Place the bowls in the broiler and broil for about 6-8 min or until cheese is melted and beginning to brown. Be VERY careful when removing the bowls from the oven, as they are very hot. Allow the bowls to cool for about 5 minutes and serve.

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