French Onion Soup

Kim Biegacki


I've been craving a bowl of French Onion for quite some time, so tonight I decided to make some. I can remember having my very first taste of this classic soup with the cheese broiled on top oozing over the sides of the bowl while visiting in Boulder, Colorado. It was so rich with flavor & a cheesy sensation that I fell in love. It's funny how our "taste" can be so memorable as that was years ago. This version I did my best to cut down on sodium by using a lighter broth and less cheese. It is still lovely & a very satisfying bowl of soup.

This recipe comes from my Ninja Cookbook.

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★★★★★ 3 votes
4 - 6 servings
15 Min
2 Hr


1/4 c
2 large
onions, thinly sliced
6 sprig(s)
fresh thyme
1 1/2 Tbsp
rosemary leaves, fresh (chopped)
salt and ground black pepper
3/4 c
1/4 c
all purpose flour
1 pkg
beef stock, low sodium, organic (32 oz)
4 slice
bread, toasted in oven till really crisp or croutons
1/2 c
swiss cheese or gruyere, grated


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1Ninja Cooking System

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2Thinly slice up your onions.

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3Chop up your thyme & rosemary for soup.

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4Place butter into pot to melt. Set your Ninja to STOVETOP HIGH. Once butter is melted add your onions, thyme, rosemary, salt & pepper. Cook uncovered for 15 minutes or until very tender, stirring occasionally.

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5Once cooked, add your brandy and flour. Continue to cook until thickened, stirring constantly about 1-2 minutes.

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6Add your beef stock and set to SLOW COOK HIGH for 1 1/2 to 2 hours. Cover and cook.

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7Once your soup is ready to eat toast up your bread or get your croutons and cheese that you are using.

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8Add your toast to bottom of bowl and grate some cheese over it about 2 tablespoons.

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9Ladle your soup over the toast and cheese and then top with a little more grated cheese. Serve with your favorite grilled sammie.

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10I had some leftover French Onion, so I heated it up and added several forkfuls to pulled chicken and made this Panini. It was so delicious. I added provolone cheese and chicken on a slice of bread, onions and then more chicken so the sammie wouldn't get soggy on the inside.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American