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  • 7-9 yellow onions
  • 2 tbsp. oil
  • 1/4 c. butter
  • 2 tbsp. butter
  • 2 tsp. sale
  • 6 c. beef broth
  • 2 c. dry white wine
  • Salt & pepper to taste
  • 8 slides French bread
  • 1 c. grated Swiss or gruyere cheese



Step 1

Slice 6-8 onions very thin, setting aside one whole onion. Heat oil; melt ¼ c. butter and sauté onions slowly, do not burn but be dark for best flavor. In remaining butter, cook whole onion on all sides until golden. Sprinkle with sugar and cook until browned all over. Add to sliced onions along with broth and wine. Simmer at least 30 minutes. Taste and adjust seasoning. Remove whole onion. To serve, place soup in casserole. Float bread on top of soup and cover with cheese. Broil until cheese melts.

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