French Onion Soup

French Onion Soup
Recipe type: Soup
Cuisine: French
Prep time: 
Cook time: 
Total time: 
I have become a big fan of French Onion Soup, especially when served in steak houses. When Lisa and I started ordering it everywhere we went that had it, I decided it was time to learn to make it.
  • 1½ Sticks of Butter
  • 8 Medium Thinly Sliced Onions (About 3 Pounds)
  • 1 Tablespoon Minced Garlic
  • ½ Bottle Cabernet Sauvignon
  • (3) 32 Oz Cartons Beef Stock
  • 1 Teaspoon Fresh Ground Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Loaf French Bread Sliced ½ Inch Thick
  • Sliced Smoked Provolone Cheese
  1. In a stock pot, heat butter over medium heat.
  2. Add sliced onions.
  3. Cook, covered and stir until caramelized, roughly 30 minutes.
  4. Reduce heat to medium-low.
  5. Cook uncovered, stirring occasionally, until deep golden brown, roughly 30-40 minutes. Liquid should be almost gone.
  6. Add minced garlic.
  7. Cook 2 minutes longer.
  8. Stir in wine.
  9. Bring to a boil
  10. Cook until liquid is reduced by half.
  11. Add beef stock, pepper and salt.
  12. Return to a boil.
  13. Reduce heat.
  14. Simmer, covered, stirring occasionally, for 1 hour.
  15. Meanwhile, preheat oven to 400°.
  16. Place French bread slices on a baking sheet.
  17. Brush both sides with butter.
  18. Bake until toasted, roughly 3-5 minutes on each side.
  19. To serve, place 8-oz. broiler-safe bowls or ramekins on baking sheets.
  20. Place slice of toasts in each ramekin.
  21. Ladle in soup.
  22. Top with cheese.
  23. Broil 4 in. from heat until cheese is melted.


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