• 4 Large Yellow Onions
  • 6 Tbs. Butter
  • 1/2 Tsp. Sugar
  • 1 Tbs. Tomato Paste
  • 1/4 Cup Flour
  • 6 Cups Beef Stock
  • 1 Cup White Wine (preferably Chardonnay)
  • 1 Bay Leaf
  • 1 Tsp. Ground Sage
  • 1 Tsp. Dried Thyme
  • 1/2 Tsp. Garlic Powder
  • 3 Tbs. Red Wine Vinegar
  • Salt & Pepper
  • Croutons
  • Shredded Gruyere Cheese

First things first, I am not going to pretend like French Onion Soup is one of those easy soups you can make in 30 minutes.  It is the complete opposite, but the time it takes to get it perfect is so worth the reward of eating a delicious bowl of the cheesy, oniony goodness.

Let’s dive right in.

Start by slicing 4 large yellow onions in 1/4 inch slices and separating the layers.  At first, this will seem like a lot of onions, but by the time they cook down, it won’t.  Melt 6 Tbs. Butter in a large pot on medium heat and add the onions.  Stir to coat the onions with butter, cover and cook for 20 minutes.  This will soften the onions slightly.

Next, remove the lid, turn the heat to medium-high, add the sugar, some salt and stir.  This is what takes the longest.  You’ll want to cook the onions until they get a nice golden brown caramelization on them.  The sugar helps the process, but it will take approximately one hour.  You’ll need to keep a pretty close eye on the onions during this, because you do not want them to burn.

Once you’ve reached that nice golden color, add the tomato paste and incorporate it through all the onions.  Next, add the flour and let it cook for 2-3 minutes.  This will get that raw flour taste out.  It will look like everything is clumping up, but once you add the liquid, all will be good again.

Add 1 cup of beef stock and the wine.  Bring this to a boil, and add the remaining ingredients (except the croutons and cheese) and cook on medium-low for 1 hour.

While the soup is cooking, I usually slice a baguette and toast it in the oven, but you can use store-bought croutons if you’d like.  I prefer something very plain for the crouton, so it doesn’t interfere with the flavor of the soup.

We’re almost finished.

Finally, ladle the soup into some small bowls or ramekins, place some croutons on top and cover with the shredded gruyere cheese.  Throw this under the broiler for about 3 minutes or until this cheese is melted and dig in.

I use Fiesta 18-Ounce Jumbo Cupswhen I make this, and I highly recommend using these or something similar, as they’re the perfect size.

You will be so happy you spent all this time working on it.  I promise.