• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/2 pounds of onions - thinly
  • sliced
  • * 3 tablespoons of unsalted butter
  • * 3 tablespoons of olive oil
  • * 1/2 teaspoon of sugar
  • * 6 cups of beef stock
  • * 4 tablespoons of brandy
  • * 1/2 teaspoon of dijon mustard
  • * 1 teaspoon of salt
  • * 1/2 teaspoon of black pepper
  • * 1 French bread
  • * 12 slices of Swiss cheese


  • In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.
  • Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.
  • When onions have turned soft and golden brown, gradually stir in beef stock.
  • Bring to a boil; lower heat and simmer gently, covered, for 1 hour.
  • Toast rounds of French bread.
  • When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.
  • Place ovenproof soup bowls or crocks on a baking sheet with sides.
  • Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).
  • Lay 1-3 thin slices of Swiss cheese on top of the bread.
  • Under broiler, melt cheese until golden brown and bubbly.
  • Serve immediately.


Some say onions will make you cry … but this is really a small price to pay for a delicious French onion soup. Enjoy!

Categories: Main Dish 

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