Onion Soup

Takes patiences

Onion Soup

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    lbs. med yellow onions sliced thinly

  • Butter and olive oil

  • few sprigs fresh thyme

  • 2

    bay leaves

  • salt

  • 2

    T flour

  • 1

    c red or white wine or dry sherry

  • 5

    c good low salt beef stock

  • black pepper

  • 1


  • chevere cheese and parmesan cheese


Saute onions in a large pot preferably cast iron in butter and olive oil. Toss in a few sprig of thyme 2 bay leaves and salt. Cook and stir the onions for about 45 mins until they are very soft and caramelized to a dark golden brown. Sprinkle in the flour to create a bit of a roux. and cook another minute or two. Stir in the wine and cook stirring for 2 - 3 min. Add the beef stock and pepper and simmer uncovered for 30 mins stirring occasionally. To serve Slice a baguette diagonally into thick slice and toast on baking sheet in oven for 15 mins, turning once. Discard the bay leaf and thyme sprigs divide the soup into 6 crocks or bowls. Set the crocks on a baking sheet, turn on the broiler and place a crouton on topo of each crock of soup. Top the bread slices with gruyere cheese and grated parmesan, and pop under the broiler for 1 to 2 mins until cheese bubbles. you can make the soup and croutons ahead of time reheat the soup before topping with croutons and cheese.


Facebook Conversations