More Great Recipes: Misc. Soup/Stew | Soup | Soup

French Onion Soup

User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Rich, beautiful caramelized onions, and plenty of them, make this soup a classic. I made it today to serve for New Year's Day. I put it in a big crock pot, with a ladle; sourdough toasts and slices of Gruyere, Mozzarella and beautiful, shredded Parmesano Reggiano will be nearby. Guests build their own soup bowls and the broiler is on and ready to melt the cheeses on the soup bowls until they are bubbly and brown. I serve a big Salad with all the dressing choices and more Sourdough Bread and Butter. Both red and white wine go well with this soup. When us girls are enjoying this soup and bread (and lots of wine); we almost enjoy football!

Ingredients You'll Need

20-Medium Yellow Onions (about 9 Pounds), Slice Thin (Using a Mandoline makes it really easy!)
4 oz Ghee (or Unsalted Butter) (Ghee is better as it will not burn and adds a good flavor)
2 TBL Olive Oil
Kosher Salt
12 oz. Boch beer (any brand, really)
2 TBL. Worchestershire Sauce
128 oz. Beef Stock (4-32 oz. cans or boxes)
49 oz. Chicken Stock
Cup Good Red Wine
Gruyere and Mozzarella Cheese Slices
Shredded Parmesan Cheese


First list: Get Ghee and Oil very hot in a very large skillet and pour in the slice onions. Sprinkle with Kosher Salt and cook and stir until onions are golden to dark brown (I think it is best when the onions are sauteed until dark brown!) Saute slowly and stir and scrape the bottom of the skillet frequently) This will take about 15 minutes or so. Depending on the size of your skillet, it may have to be done in 3-4 batches. Keep an eye on them; don't let them burn.

Second list: Pour the above ingredients into a large (12 Qt.) stock pot and turn the heat on low.

Add to the stock, the browned, caramelized Onions. Stir.

Cup Good Red Wine

Without cleaning out the onion skillet, and leaving the heat on medium, add the Red Wine, stirring with a flat-bottomed wooden spatula, scraping up all the browned bits and onion residue. Add this Wine mixture to the big stockpot.

Grind Black Pepper over the soup and stir and let simmer for about 30 minutes.

Ladle the soup into bowls; top with a piece of sourdough Toast; then top with the Gruyere and/or Mozzarella Cheese Slices.

Broil until the cheeses are bubbly and brown.

Sprinkle Parmesan Cheese over all!

Serve with more sourdough toast and a green salad for a fantastic meal!

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!