French Onion Soup

It has been raining and cold all week! What happened to the beginning of summer? Whenever the weather gets wonky like this, I like to make soup, but which soup to make? I feel like you can turn anything and everything into a soup, but I tend to use those veggies that are a bit too close to expiring to be used for anything else. I was organizing my pantry to accommodate a new couscousier for an upcoming Moroccan night (stay tuned in June), and I found some onions that were beginning to grow, I can’t believe I forgot about them! I suppose this means its time to make French Onion Soup!

French Onion soup is delicious and easy to make, if you have never tried it and consider it that “weird French thing,” I beg you to reconsider. The Campbell’s version bares no resemblance to the real thing.

French Onion soup is great way to use up a bunch of onions that are close to death! This recipe also happens to be a good way to use up bread that is a bit too stale and cheese
that isn’t large enough for a cheese plate.

This is a lovely recipe, I hope you enjoy it one of these rainy days!

If French Onion is not your cup of soup, here is a lovely range of other quick and delicious soups to try: Fresh Pea Soup, Asparagus or Celery Velouté with Bacon Croutons, or Curried Sweet Potato and Carrot Soup!

French Onion Soup


5 tbsp butter, separated
1 tbsp olive oil
4-5 large onions
1/2 tsp sugar
1 1/2 cup dry white wine
6 cups beef broth
handful of sprigs of thyme and 2 bay leaves, tied with string
crusty bread, sliced to fit ramekins
1 clove garlic, cut in half
2 tsp sherry or vermouth
4 oz Gruyère, grated
salt and pepper

  1. Melt 3 tbsp of butter. Add oil and onions.
    Sauté for 15 minutes.
  2. Season with salt and pepper and sauté until onions have browned, 30 minutes.
  3. Add wine and cook until almost dry, 15-20 minutes.
  4. Add broth, herbs, and simmer for 20-30 minutes until thickened.
    Add 2 tbsp butter.
  5. Heat broiler and crisp up bread. You want it dried not browned.
    Rub one side with a bit of garlic.
  6. Pour soup into ramekins, add garlic toast, sprinkle with cheese.
    Broil until melted and bubbly.

Total cooking time: 1 hour 10 minutes, serves 6


I am so excited to announce that I am publishing my first book!! If you have loved the recipes on ChezNousDinners, please consider funding my Kickstarter to publish Chez Nous: Communal Dinners!

I am thrilled to announce that we have raised 50% ($2000)  in just the first five days!


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