I love french onion soup. There is just something dreamy about all those onions slow cooked to complete perfection and then simmered in broth and spice.
Only to find it topped with french bread croutons and rich cheese!
You can use bigger bowls if this is going to be the main part of your meal.
Or smaller bowls if you just want to capture that delicious flavor and spread it around!
PrintFrench Onion Soup
Scale
Ingredients
- 3 tablespoons of butter
- 4 large yellow onions sliced in half and cut from pole to pole in no greater than 1/4 inch slices
- 2 cloves garlic minced
- 1 cup wine dry white wine like sauvignon blanc
- 1 tablespoon dried parsley
- 2 cups low sodium chicken broth
- 2 cups low sodium beef broth
- 1 1/2 cup shredded swiss or Gruyere cheese
- Crostinis or large croutons
- Salt & Pepper
Instructions
- Melt butter in large saucepan. Cook onions on medium low heat until golden brown. This will take between 30-60 minutes depending upon the amount of heat and how golden brown you like your onions.
- Add the garlic and parsley. Cook for 1 minute. Add the wine and using a spoon or spatula try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes. Add the chicken and beef broth. Simmer for 20 minutes.
- Add the soup to the bowls or cups. Top with crostini and grated cheese. Slip under the broiler for 2-3 minutes.
Notes
- This makes three bowls or six cups.
Hi why must use two type of broth. I do not take beef so can i use any other broth beside chicken broth
Just use all chicken broth. It will still be delicious!
Why does the picture of the food never ever print out on the print sheet when one has it set to print it…That should be corrected….
I will see what I can do. Thanks!
This is just like mine, only difference is I use fresh parsley and thyme …. sooooo good ? One time I even used leftover Champagne!
I am making this tonight! I am so glad I found your page. I love your recipes and already have several of them saved to make in the future. They are homey and remind me of my mother’s cooking. I love that they are not pretentious, in the writing or the execution, and that you are flexible with people making suggestions or variations. My variation on the Onion Soup is that I only have cooking sherry on hand for the white wine, and that the chicken broth part will be bouillon. I think it will be fine though, and have a feeling you will say it should be fine, too! Thanks for your great contribution of helping every day cooks create great meals. Subscribed!
★★★★★
Thanks so much Joanna! I really appreciate your kind words. They mean a lot to me. I would have responded earlier but we went out to dinner. You are correct those substitutions will be just fine…those are substitutions I would make myself. I mean honestly who wants to run to the grocery store yet again. I love a cook that can improvise since there are a dozen ways to make every single recipe taste good. Have a fabulous evening.