More Great Recipes: Soup

French Onion Soup

User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 tablespoons unsalted butter
5 medium red onions (about 3 pounds), sliced thin
6 cups low-sodium canned chicken broth
1 3/4 cups low-sodium canned beef broth
1/4 cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
Fresh ground black pepper

1 baguette, cut on the bias into 3/4-inch thick slices
4 1/2 ounces swiss cheese, sliced 1/16-inch thick
3 ounces asiago cheese, grated


Melt butter in large soup kettle or dutch oven over medium-high heat; add sliced onions and 1/2 teaspoon salt; stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, about 35 minutes. Stir in the chicken and beef broths, red wine, parsley,thyme and bay leaf, scraping pot bottom to loosen browned bits, and bring to simmer. Simmer about 20 minutes; discard herbs. Stir in balsamic vinegar; adjust seasonins with salt and pepper. Can be prepared ahead and refigerated or frozen.

To serve, adjust oven rack to upper middle position; heat broiler. Set serving bowls on baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with a layer of baguette slices, then a layer of swiss cheese slices, then sprinkle with 2 tablespoons asiago. Broil until well browned and bubbly, about 10 minutes. Cool slightly before serving

Questions, Comments & Reviews

'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

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana