French Onion Soup

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french onion soup

French Onion Soup

Course: Main Courses, Soups
Servings: 4 servings
My family is from the Midwest, so no matter how warm Christmas is here in Southern California we have always cooked warm weather food on the holidays. Traditionally our favorite dish to make is French onion soup topped with a slice of crusty bread and bubbly cheese. As a kid we used provolone but in recent years I’ve been a fan of Gruyère for a richer flavor 🙂 Hope you enjoy! – Claire
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  • 3 Tbsp butter
  • 1 Tbsp olive
  • 1 1/2 lbs yellow onion, thinly sliced about 5-6 cups
  • 1 tsp kosher salt
  • 1/2 tsp sugar
  • 3 Tbsp all purpose flour
  • 1 cup red or white wine
  • 2 quarts beef stock love to make homemade stock using roasted beef bones for a rich flavor. roast 3lb beef bones for 45 minutes with salt and pepper, then put in large stock pot with onion, carrot, thyme, peppercorns. Cover with water and bring to a boil, reduce to simmer and cook for 1-2 hours. Strain out bones and vegetables.
  • 1 bay leaf
  • 1/2 tsp ground sage
  • salt and pepper to taste
  • 1 baguette
  • 1/2 lb gruyere


  • Melt butter with oil in a 4-6 quart saucepan and add sliced onions. Stir to coat with butter. Cover pan and cook over low to medium heat for 20-30 minutes, stirring occasionally. If browning starts, turn down the heat. Cook until onions are tender and translucent. Once cooked, uncover the pan and turn up the heat to medium high. Stir in the salt and sugar and cook for about another 30 minutes stirring frequently until onions have turned deep golden brown.
  • While onions are cooking, heat beef stock over medium heat and keep warm.
  • Lower heat to medium and stir in the flour. Add a bit more butter if flour doesn't absorb into a paste with the onion. Cook, stirring continuously, for about 2 minutes until flour is lightly browned. Once browned, remove from heat.
  • Pour in about 1 cup of hot beef stock, stirring to make sure flour blends with the stock. Add the rest of the stock with the cup of wine, bay leaf, and sage. Bring to a boil and lower to a simmer for about 30 – 40 minutes. Season to taste with salt and pepper. Pour soup into oven proof bowls. Place bowls on baking sheet and top each bowl with a slice of bread and cheese. Broil until the cheese is golden brown. Serve! (Warn everyone that the bowls and soup will be VERY hot!!!).