French Onion Soup – Dana Shortt Gourmet

French Onion Soup

A Belly-Warming Meal Idea That Will Soothe Any Stomach on a Cold Day


French Onion Soup


for soup

  • 5 tablespoons unsalted butter
  • 2 jumbo sweet onions (about two pounds), halved lengthwise and thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon flour
  • 1 cup white wine, divided
  • 5 cups beef broth (use the best quality you can — make your own, or buy from a specialty store or butcher for best results)
  • 1 cup water or chicken stock

for soup crocks

  • 6 slices of day-old baguette
  • 6 ounces of Gruyère cheese, grated (or more, if desired)


  1. Melt butter in a large saucepan over medium-low heat until frothy.
  2. Add onions and stir to coat in butter.
  3. Add thyme, salt and sugar and stir every few minutes for 20 minutes, then add 1/2 cup of white wine and stir.
  4. Continue cooking for another 20-25 minutes or until onions are very soft and golden brown in colour.
  5. Add flour and cook, continuously stirring for about one minute. Stir in remaining 1/2 cup of wine and stir for another minute.
  6. Pour in broth, water/chicken stock and simmer, uncovered, stirring occasionally, for about 25 minutes.
  7. Preheat broiler.
  8. Put soup crocks in a shallow baking pan.
  9. Divide the soup equally among the crocks and top each with a slice of baguette and an ounce of gruyere.
  10. Broil four to five inches from heat until cheese is melted and bubbly (about one and a half minutes).


This recipe was first published on January 11, 2011 by Dana in the Waterloo Chronicle