French Onion Soup

French Onion Soup

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John Goins


I don’t know anyone that doesn’t love a hot steaming bowl of French Onion soup. You can serve it as an early course in your dinner meal.

Or just pair it with a salad to make it a meal on its own. It would lovely with this Apple Fennel salad at lunch.

As for wine, we recommend Pinot Noir. But a few other lighter reds might make sense too. See our suggestions below.

Wine Pairing Suggestions

Young Red Burgundy
Oregon Pinot Noir
Santa Barbara County Pinot Noir
Beaujolais Nouveau
Red Bardolino
Red Valpolicella


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10 Min
50 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2
    large onion
  • 4 clove
  • 2 Tbsp
  • 4 c
    beef broth
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 4 slice
    thick cut white bread
  • 1 c
    mozzarella cheese

How to Make French Onion Soup


  1. Preheat over to 250 degrees.
  2. Slice onions into crescents.
  3. Crush garlic.
  4. Grate the cheese.
  5. Saute the onion and garlic in oil until the soften and brown.
  6. Add flour to the mixture and cook until a firm dark roux is formed. Stir vigorously to ensure no lumps in the roux.
  7. Dissolve the roux into the beef broth.
  8. Add spices to taste
  9. Simmer on low heat for 40 minutes.
  10. Toast bread in a skillet until browned.
  11. Add soup to four individual serving bowls.
  12. Add one piece of bread to each bowl. The bread should cover the entire opening of the bowl.
  13. Cover bread with cheese in each bowl.
  14. Put the bowls in the oven until cheese melts and browns slightly.

Printable Recipe Card

About French Onion Soup

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

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