The Chicken Chick®: French Onion Soup

Dec 17, 2013

French Onion Soup

This French onion soup recipe has become a Christmas favorite in our family- with the most modest of ingredients, it could not be easier to make and the results are always met with raves from guests. My recipe has been adapted over the years from a Julia Child classic to my preferences and the ingredients I keep on-hand. 

French Onion Soup
Serves 4-6
1 tablespoon olive oil

2 Tablespoons butter
4 ginormous yellow onions, thinly sliced (I prefer Vidalia when available)
1/2 teaspoon sugar
1 teaspoon salt
3 Tablespoons flour
6 cups beef stock, hot (if push comes to shove, water will work, homemade stock is best, but that's not happening here)
¾ cup white wine (not cooking wine, drinking wine)
¼ cup sherry
1/2 teaspoon ground sage
1 bay leaf
salt and pepper

Jarlsburg cheese, grated (any Swiss cheese is fine)
French bread, cut into thick slices
olive oil, for drizzling
Over medium heat, add olive oil and butter to a heavy bottom pot or dutch oven. Add onions. Cook onions until translucent (20-30 minutes).
When onions are translucent, turn heat up to medium high to carmelize the onions slightly, being careful not to burn them. Reduce heat to medium/medium low and add sugar plus 1 teaspoon of salt.
Cook onions down for another 20 minutes or so until they are reduced by approximately half their volume.
Sprinkle 3 Tbs flour over onions & mix thoroughly. Cook for several minutes. 
Add one cup of warm stock to stock pot at a time, stirring constantly until all the stock plus wine have been incorporated into the onions. 
Add sage, bay leaf, salt and pepper to taste. 
Allow soup to cook on low for at least 30 minutes.
Preheat oven to 350°F.  Place bread slices in a single layer on a cookie sheet & drizzle both sides with olive oil, salt and pepper. 
Bake until light brown (approx 15-20 minutes).
Remove bay leaf from soup & ladle into oven-proof, individual serving bowls
Sprinkle some shredded cheese on top of soup, place a crouton or two on top of cheese and cover crouton completely with cheese.
Place bowls under the broiler until cheese browns perfectly.  Remove, serve & enjoy!


  1. Looks incredibly delicious! Thanks for sharing.

  2. TheChickenChick12/17/13, 9:09 PM

    My pleasure. Thanks Cynthia. :)

  3. Jenn Werner-Williams12/17/13, 9:15 PM

    Do you think vegetable stock would work?

  4. TheChickenChick12/17/13, 9:24 PM


  5. Looks very good and easy to do! Going to give it a try soon.

  6. TheChickenChick12/17/13, 11:20 PM

    It is easy! Let me know how you like it!

  7. Tamara Glocar Kendall12/17/13, 11:21 PM

    I worked in a restaurant where his secret recipe was Guiness stout instead of wine. OMG made it even that much richer. I live French onion soup. Now I must make!!!

  8. TheChickenChick12/17/13, 11:58 PM

    Enjoy, Patty!

  9. TheChickenChick12/17/13, 11:58 PM

    Me too! I don't know why I don't make this more often. ?

  10. TheChickenChick12/17/13, 11:58 PM

    Oooooooh, YUM! Count me IN!

  11. Day Brighteners Farm12/18/13, 9:16 AM

    looks delicious, I don't eat red meat so I use chicken stock. On the Guinness note, I use Guinness in my pizza dough instead of water, oh yum.

  12. Sharon Fehmel12/18/13, 6:24 PM

    What kind of white wine works best? Thanks for sharing this.

  13. TheChickenChick12/18/13, 8:01 PM

    I use whatever I have on hand for drinking, Sharon. This particular batch was made with a Chardonnay and it was delicious.

  14. Kathy, I love French Onion Soup. I never knew that it was this easy to make! I'm going to try your recipe.

  15. Oh my gosh I want to eat this right now! French onion soup has been my favorite as of late.

    Amanda Rose

  16. One of my favorites! This looks like a great recipe. Thanks for sharing!

  17. Linda Nortje10/19/14, 4:17 PM

    This looks amazing, Kathy ! Pinning !

  18. I've never made french onion soup, but it is definitely one of my favorites! And with all the onions that seem to be harvested right now...maybe I should be making it!