I’m trying not to be that person complaining about the chilly temperatures and rain because, well, it’s Spring in the Midwest.  This soup will warm you up and wake up your senses!

This French Onion Soup smells fantastic cooking up in the kitchen.  It’s super thrifty and simple, but takes a bit of your time.  Perfect for a lazy Sunday afternoon.

I have to admit, I made up my own finish.  Typically recipes call for broiling the soup in oven proof bowls, but it seemed too complicated.  (I could just picture myself spilling a baking sheet with hot bowls of soup on it!)  Instead, I broiled the French bread until well toasted, and topped with cheese and broiled some more.  Voila.


-2 Pounds Yellow Onions, sliced
-4 Tablespoons Unsalted Butter
-1 Tablespoon Olive Oil
-1/4 teaspoon Sugar
-3 Tablespoons All-Purpose Flour
-2 Quarts Beef Stock (low-sodium preferred)
-1/2 Cup White Wine
-Freshly Ground Black Pepper

-Slices of French Bread
-Parmesan, Swiss, or Gruyere Cheese
-Fresh Parsley

In a large pot or dutch oven, heat olive oil and butter on low heat.  Add sliced onions.

Cover with the lid and let cook for 15 minutes on low heat.

Raise heat to medium.  Now comes the “hard” part.  Stir frequently on medium heat for the next 30-45 minutes, until onions caramelize.
Keep cooking them down.

You might as well get comfy…or a glass of wine.

You’re about half way there…

You don’t want to skimp out on this process.

Ok, now it’s time to add the flour.  Stir for a couple of minutes, and then add the wine. Stir again, and slowly add the beef broth until you’ve added it all.

Add some freshly ground black pepper and give it a little taste test.  Allow to simmer for an additional thirty minutes.

Meanwhile, slice some French bread and put under the broiler for 3-5 minutes, until toasted well.

Top with cheese and put back under the broiler for 1-2 minutes.

Ladle soup into bowls and top with the French bread.  Sprinkle fresh parsley on top and serve immediately.