French Onion Soup

Servings 6 people


  • 6 1/2 Cups Sweet Onions sliced
  • 3 Tbsp. Butter
  • 1 Tbsp. Chopped Garlic
  • 3 Tbsp. Flour
  • 4 Cups Beef Stock or Chicken Stock
  • 1/2 Cup Dry White Wine
  • 2 Cups Water
  • 1 Bay Leaf
  • 6 Slices French or Italian Bread toasted
  • 1/2 Cup Gruyere or Swiss Cheese
  • Salt and Pepper to taste
  • Fresh Parsley


  • Heat butter in a deep sauce pan on medium-high heat
  • Brown the onions and garlic, stir often. Sprinkle the flour over the onion mixture and cook until the flour starts to brown.
  • Add the stock, wine, water, bay leaf and salt and pepper. Bring to a boil and reduce to a simmer for 20 minutes.
  • Ladle the soup into 6 individual crocks placed on a baking sheet. Place a slice of toasted bread on top and sprinkle each crock with a generous amount of cheese.
  • Bake at 425° for 10 minutes or until the cheese is melted and bubbles. Garnish with parsley.
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