French Onion Soup

Content, Dark, Food, Photography


  • 4 large yellow onions
  • 2 large sweet onions, Vidalia
  • 6 tablespoons butter
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • ¾ cup dry white wine, Chardonnay or Pinot Grigio
  • 3 tablespoons flour, optional
  • 4 cups beef broth, high quality is key
  • 1 beef bouillon
  • 1.5 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • Salt/Pepper, to taste
  • 1 baguette
  • 3 tablespoons olive oil, optional
  • 6 slices Gruyere cheese Instructions:
  1. Slice the onions into ¼-inch slices, (no thinner).
  2. Melt the butter in a large soup pot or dutch oven over medium-low heat. Wait until it begins to foam and add the onions. Use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
  3. The onions will caramelize slowly, roughly 1 hour. Stir them every 10-15 minutes. As the onions caramelize, they may leave some brown residue at the bottom of the pot. Add a splash of wine and use a silicone spatula to ‘clean’ the bottom of the pot. Repeat as needed throughout the cooking process.
  4. When the onions are nearly done, sprinkle flour over them and cook for a few minutes more.
  5. Add the white wine and cook for an additional 2-3 minutes.
  6. Pour in the beef broth, chicken broth, Worcestershire sauce, and add the bay leaves and thyme. Simmer for another 45 minutes on the stove with the lid cracked.
  7. Serve hot with baguettes and melted Gruyere cheese. Enjoy!