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Rate this recipe 4.3/5 (3 Votes)


  • 3 Tbs. Unsalted Butter
  • 4 large Sweet Onions , peeled and thinly sliced (1 1/2 lbs.)
  • 1 tsp. sugar
  • 1 cup Dry White Wine
  • 2 Qts. Low-sodium canned Beef Broth
  • 2 ribs Celery with leaves, cut in Half
  • Salt and Pepper to taste
  • 1/4 Cup Dry Sherry
  • 4 to 6 slices French baguette, lightly toasted
  • Coarsely grated or sliced Gruyere or other Swiss Cheese



Step 1

Melt butter in a large heavy saucepan over low heat. Add onions and sugar.
Cook over low heat, stirring occasionally until onions are lightly caramelized.
(The longer the better, I usually cook around 45 minutes to 1 hour)
Add white Wine and cook over medium-high heat until the wine reduces to about half. Add the broth, celery and salt and pepper and bring to a boil over high heat.
Reduce the heat to low, cover partially and allow the soup to simmer until the onions are meltingly tender, around 45 minutes to 1 hour. Remove and discard celery. Add Sherry and simmer the soup for another 5 to 8 minutes.

Ladle hot soup into crocks, top with toasted baguette and cheese and run under broiler until Cheese is melted. Serve Yummy!


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