• Cooking Time: 60
  • Servings: 4-6
  • Preparation Time: 20


Well, for about 14 years now I don't eat Beef or Pork any longer. The main ingredient other then onions in french onion soup is Beef broth. I even see the soup with bacon! It also has way too much salt most the time. So since its been that many years since I've had it, and I have a craving for it I put together my own recipe.


  • 4 Large Onions
  • 2 Tbsp Butter
  • 3 Tbsp Olive Oil
  • 2 Minced Garlic Cloves
  • 1 Tbsp Flour
  • 4 Cups Turkey Stock (Chicken or Veggie is ok)
  • 1/4 Cup Dark Beer (ex. Guiness)
  • Bay Leaf
  • 2 Sprigs Thyme
  • Crack Pepper
  • Sea or Kosher Salt
  • 1 Loaf Bread of Choice (hard crust preferred)
  • 1-2 cups of good melting cheese (Swiss, Parmesean, ect)


  • Slice your Onions thin, and mix in minced garlic.
  • Heat a good size all use Pan/Pot (A dutch oven would be great for this)
  • Add Oil & Butter over Med-low heat
  • When Butter is melted throw in onions and garlic.
  • Coat and heat until lightly browned, about 20 minutes.
  • Sprinkle in Flour, mix well then add the Bay Leaf, Thyme, salt, pepper, and beer.
  • Stir slowly about 2 minutes.
  • Remove Bay Leaf.
  • Pour in stock and crank up to a rolling boil.
  • Now reduce heat to low, cover and walk about for 20 minutes.
  • Now preheat the oven to 350
  • Cube your thick bread, and coat with olive oil.
  • Toast your bread in the oven about 10 minutes.
  • Move to a oven safe container, pour ready soup over toasted bread, then top with cheese.
  • Put into the 350 oven for 5-10 minutes to melt cheese.
  • Serve hot

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