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French Onion Soup

Source: Food & Wine
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
  Serves 6
This soup from Woodside Restaurant, in Brentwood, California has everything traditional Parisian onion soups have; a rich broth, lots of onion flavor, a delicious crouton and just the right amount of cheese. The chef adds a splash of balsamic vinegar for an extra edge.
4 tablespoons unsalted butter
3 large white onions (about 2 1/2 pounds), thinly sliced
1/2 cup plus 2 tablespoons madeira
4 cups chicken stock or canned low-sodium broth
4 cups beef stock or canned low-sodium broth
2 tablespoons balsamic vinegar (optional)
Six thick slices stale sourdough bread
2 cups grated gruyere cheese (about 6 1/2 ounces)
2 scallions, chopped
French Onion Soup Recipe at
Melt the butter in a large saucepan. Add the onions and cook over moderately high heat, stirring frequently, until softened and starting to brown, about 15 minutes. Add 2 tablespoons of the Madeira, reduce the heat to moderate and cook until evaporated. Continue adding a total of 1/2 cup of the Madeira, 2 tablespoons at a time, stirring often and cooking until evaporated before adding more, about 15 minutes. Continue cooking the onions, stirring, until deep brown, about 10 minutes more.

Add the chicken and beef stocks to the saucepan and bring to a rolling boil. Reduce the heat to low and simmer until the soup is flavorful and the onions are tender, about 1 hour. Season with salt and pepper and stir in the balsamic vinegar and remaining 2 tablespoons of Madeira.

Preheat the broiler. Arrange 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls, top each with a bread slice and cover the bread with the cheese. Broil for 1 to 2 minutes, until the cheese is golden and bubbling. Garnish the soup with the scallions and serve.

MAKE AHEAD: The onion soup recipe can be prepared through Step 2 and refrigerated for up to 2 days.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Retro Soups
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 402
Fat. Total: 19g
Fiber: 5g
Carbohydrates, Total: 34g
Sodium: 382mg
% Cal. from Fat: 43%
Cholesterol: 54mg
Protein: 18g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: andre, WA Reviewed: 03/21/2007
This is a great adaptation of this classic. Simple and full of flavor, you can even tweak it to your taste. I love to stun people with this dish; it always pleases.
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