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Keg's French Onion Soup


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Rate this recipe 3.1/5 (16 Votes)


  • 1/4 cup butter
  • 3 large onions sliced (about 4 cups)
  • 1 tsp sugar
  • 1 tbsp all purpose flour
  • 2 1/2 cups of water
  • 1/2 cup red cooking wine
  • 2 – 10 1/2 oz (284 ml)cans of beef broth
  • 1 long french loaf
  • 1 small package of bari mozzarella



Step 1

In a 4 quart saucepan over medium heat, in hot butter, cook onions and sugar for 10 minutes

Stir in flour until well blended with the onions and the pan juices

Add water, wine and un-diluted beef broth, heat until boiling. Reduce heat to low; cover and simmer for 10 minutes

Cut four 1 inch thick slices of bread from loaf.

Ladle soup into 4 – 12 ounce oven safe bowls and place once slice of bread on the surface of soup in each bowl

Lay a slice (2 – 3 mm thick) of mozzarella on top of the bread in each bowl

Place bowls on a cookie sheet or bread pan and bake at 425 degrees in oven 10 minutes or until cheese melts (I do this in my toaster over…takes less energy and time)

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