French Onion Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 2 cups each)
  • 2 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 8 cups sliced onion (about 3-4 large onions)
  • 1 Tbsp garlic, minced
  • ½ cup brandy
  • 6 cups low-sodium beef stock
  • 3 sprigs of parsley
  • ½ tsp dried thyme
  • ½ tsp dried tarragon
  • 1 bay leaf
  • freshly ground black pepper, to taste
  • 8 (1/2 oz) slice French baguette (about ½-inch thick)
  • 1½ cups Gruyère Swiss cheese, shredded
  1. Cut onions in half, end to end. Lay the flat cut side on a flat surface and slice onions into ¼-inch half moons.
  2. In a large heavy bottomed pot or Dutch oven, melt butter and oil over medium-low heat. Add onions and stir once; allow to cook for 15 minutes. After 15 minutes, stir and allow to cook for another 15 minutes. Increase heat to medium and cook 15 minutes or longer, until onions are browned and caramelized. Add a little water if they are sticking.
  3. Once onions are caramelized, add garlic and cook for 30-60 seconds or until fragrant. Add brandy, stir, and cook to evaporate.
  4. Add beef stock, parsley (whole), thyme, tarragon, bay leaf, and pepper to taste. Cover loosely and simmer for 45 minutes. Remove parsley sprigs and bay leaf.
  5. Preheat broiler.
  6. Place oven proof bowls or crocks into a baking pan and divide soup between bowls. Top each bowl with 2 slices of baguette and ¼ cup shredded Gruyere. Place baking sheet and soup in oven and broil for 2-3 minutes, or until cheese is browned and bubbly (avoid burning).
Recipe from A Family Feast
Nutrition Information
Serving size: about 2 cups (including bread and cheese) Calories: 393 Fat: 18.0 Carbohydrates: 25.5 Sugar: 4.8 Sodium: 499 Fiber: 1.9 Protein: 12.6 Cholesterol: 35
Recipe by Prevention RD at