french onion soup takes center stage

Three blue bowls sitting on a sstriped napkin holding french onion soup with toasted swiss cheese garnished with a twig of thyme.

I find myself scanning the kitchen looking for some inspiration for tonight’s dinner. Aha, a bowl of yellow onions can take center stage this evening, once they are transformed into a comforting bowl French onion soup. This soup is unlike any other, with a crust of melted cheese smothering a crunchy slice of artisan toast. Those drips of cheese that harden on the edge of the bowl are so scrumptious. A winter citrus salad would pair well with this soup.

French onion soup

Serves: 4


  • 1 pound yellow onions, sliced thin
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 tablespoon dry sherry
  • 1 tablespoon Worcestershire sauce
  • 2 ounces white wine
  • 4½ cups beef broth
  • Kosher salt and freshly ground pepper, to taste
  • 4 slices toasted artisan bread, toasted
  • 4 slices Swiss, Gruyère, Jarlsberg or your favorite cheese



In a large sauce pot, over medium heat, sauté the onions in the butter, until the onions are soft and golden, about 20 to 30 minutes, stirring often. You want them caramelized but not browned.


Add the flour, mixing well and cook for another 2-3 minutes.


Add the bay leaf, thyme, sherry, Worcestershire sauce and wine and simmer uncovered for 10 more minutes.


Add the beef broth, salt & pepper, reduce heat.


Cover and simmer gently for about 20 minutes.


Remove the bay leaf and ladle 1¼ cups of soup into 4 oven-proof bowls.


Place the bowls on a baking sheet.


Top each bowl with a slice of toast and cheese. Broil 2 to 3 minutes, until cheese melts.

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