French Onion Soup

Julia doesn’t overly complicate this one, but here it is for the rest of us.


  • 3-4 Yellow Onions
  • 2 Quarts Beef Broth
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon+ Salt
  • 1 Teaspoon Sugar
  • 1/2 Cup White Wine
  • 1 Glug Brandy
  • 6 oz. Swiss Cheese. thinly sliced
  • French Baguette, sliced thick


  • Heavy Pot
  • Chef’s Knife
  • Mandolin (optional)
  • Wooden Spoon
  • Oven Sheet
  • 4-6 Ovenproof Bowls
  1. In the bottom of the pot, I use a dutch oven, melt the butter and olive oil together.
  2. Slice the onions very thin. If you have a mandolin, use it. You will have to do one onion at a time and take a break or your tears will flow forever.
  3. Add the onions with a little salt to the pot. Let simmer over low heat for about 15 minutes.
  4. Add the sugar and salt and turn up to medium.
  5. Stir just before they start to burn. This is a tricky process to caramelize the onions, but not burn them. Usually takes about an hour.
  6. Add the white wine and let reduce by half.
  7. Add the beef broth and bring to a small boil. Immediately reduce to simmer. Cover partially and let simmer for an hour.
  8. Add the brandy and let simmer for a minute or two. Adjust seasoning.
  9. Toast the baguette slices.
  10. Ladle into bowls.
  11. Cover with enough baguette slices to cover.
  12. Top with cheese over the edges.
  13. Bake in a 350 oven on a cookie sheet for about 20 minutes, until the cheese is melted.
This entry was posted in Soup.

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