French Onion Soup


I remember how I felt after I made this soup for the first time. I was in awe that such flavours could be developed in my little kitchen. I felt like I had made something truly special and humbled that it came from such simple ingredients. Magic. This magic comes from the 45 minute process of transforming a full pot of onions to caramelized gold. Don’t rush this.


The only deviation I have made from the original source is to use red wine rather than white wine. I did this because I like the richness that red wine provides…and secondly I prefer drinking red over white.  Do as you wish.

This recipe makes 5-6 servings. For our house of 2, we usually freeze the soup in the bowls, then pop them out and store in freezer bags until we are ready to enjoy again.

5 cups yellow onion, thinly sliced (a food processor makes this a cinch!)
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon sugar
3 tablespoons all-purpose flour
½ cup red wine
8 cups beef stock
3 tablespoons cognac (optional)

½ cup cubed French bread, per serving*
a generous ¼ cup shredded Swiss cheese, per serving

*you could use 1” slices, but, I find the eating experience far superior when cubed

  1. Melt the butter and olive oil together in a large dutch oven/pot. Add the onions and coat with the mixture. Cover and set heat to low. Sweat the onions for 15 minutes. No stirring necessary.
  2. Remove the lid and mix in the salt and sugar. Increase the heat to medium low and cook the onion, stirring frequently for 45-50 minutes. The onions should be a deep golden colour.
  3. Add the flour and stir constantly for 3 minutes. Add the wine.
  4. Slowly add the beef broth, about 1 cup at a time, while stirring. Season with salt and pepper to taste. Don’t over salt.
  5. Simmer, partially covered, for about 30 minutes. Stir in the cognac.

You could stop here….


But why would you?


  1. Meanwhile, lightly coat the bread with olive oil, salt, and pepper. Toast in a hot oven (400F) for about 10 minutes, or well toasted.
  2. Set the oven to 325F. Divide the soup among oven safe bowls. Add a tablespoon of shredded cheese to each bowl. Top with croutons and remainder of shredded Swiss cheese. Place the bowls on a baking sheet and into the oven for about 15 minutes. Turn on the broiler. Remove the soups when bubbling and golden.


Source: Slightly Adapted from Smitten Kitchen



2 thoughts on “French Onion Soup

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