French Onion Soup

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Soup Season has a arrived, and this decadent dish is the perfect way to warm the soul! Enjoy this rich broth, accompanied by the perfect blend of flavorful croutons and bubbly cheese.

  • To prep

    15 min
  • To cook

    1 hr45 min
  • Level

  • Servings

  • 3 sweet onions
  • ½ teaspoon brown sugar
  • 1/3 cup butter (unsalted)
  • 8 cups of beef broth (preferably organic and low sodium)
  • 1/3 cup dry white wine (we used a Sauvignon Blanc)
  • 3 springs of fresh thyme (or ½ teaspoon of dry)
  • 1 bay leaf
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 baguette
  • 4 cloves of garlic
  • Olive oil
  • Baby Swiss cheese (no judgement)


    1. Cut onions into 1/4” pieces
    2. Melt butter
    3. Add onions and sugar to low heat. Caramelize for 30 to 45 minutes until golden
    4. Mince 2 cloves of garlic
    5. Remove thyme leaves from stems
    6. Add garlic. Cook for about 1-2 minutes
    7. Add wine, beef broth, bay leaf, thyme leaves, black pepper, & Worcestershire sauce. Bring to a boil and reduce heat. Simmer for 1 hour. Remove bay leaf
    8. While soup simmers, cut the baguette into to crouton size pieces. Cut the remaining garlic cloves in half and rub them on the bread.
    9. Add the croutons onto a baking sheet and drizzle with olive oil
    10. Broil on low for 2 minutes on each side **watch carefully so they do not burn
    11. Ladle soup in crocks, add croutons, and cover the top with Swiss cheese
    12. Broil until the cheese bubbles into a golden brown
    13. Sprinkle any remaining thyme leaves
    14. Let cool and ENJOY!

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