French onion soup

French onion soup

When winter rolls around, a hearty French onion soup can warm you up. 

The most time-consuming part is caramelizing the onions, a crucial step. Use the deepest, largest pan you have in the house to give you the surface area you need to cook this huge mound of onions.

Servings: 4


  • 2 pounds onions, cut in half lengthwise, peeled and sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or 4 sprigs fresh thyme, leaves stripped
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • 1/2 cup red wine
  • 6 cups beef broth
  • Salt and pepper
  • Optional sliced baguette, Dijon and gruyere or some other cheese


  1. Heat the olive oil over medium-high heat.
  2. Sauté the onions, garlic, and thyme, stirring frequently, for about 20 minutes or until the onions start turning brown.
  3. Add the sugar and cook for about another 10 minutes until the onions are nicely caramelized. This is important as it gives the soup its flavor.
  4. Add the flour and the Dijon mustard. Cook and stir for a couple of minutes.
  5. Add the wine and cook until it is almost all evaporated. Add the broth. Bring to a simmer and cook for about 30  minutes. Season the soup with salt and pepper.
  6. Preheat the broiler. Toast some whole grain baguette slices. Spread them with Dijon mustard and top with some grated Gruyere or cheese of choice.
  7. In heat-proof serving bowls, ladle a serving of soup, top with the toasts, and broil until the cheese is melted.