Onion Soup Recipe


  • 1 Stick of butter (1/2 cup)
  • Splash of Olive Oil.  I used my homemade rosemary infused oil olive, but any will do.
  • 5 medium-large onions, sliced – on a mandolin if possible for consistency.
  • 3 cloves of garlic, minced
    • Saute over medium heat for 30 minutes to bring out the natural sweetness of the onions.
    • Do not burn or brown the onions; just cook them slowly over medium heat.
    • The onions should absorb most of the butter.  If they absorb it all and you notice they are sticking to the bottom of the pan, add more butter or oil, per your preference.
  • 2 Bay Leaves
  • A few sprigs of fresh thyme or a half teaspoon of dried thyme
  • Pinch of rosemary (optional)
  • 40 ounces of Beef Broth (or there about depending on the ounces in what you have bought… could be a carton and a half or four cans)
  • 1/2 cup dry white wine, like Sauvignon Blanc
  • 1/4 cup Dry Sherry
  • 2 TBS Worcestershire Sauce
  • Splash of Gravy Master (optional)


    1. Simmer for another 30 minutes.
    2. Remove Bay and Thyme (if using fresh)
    3. Bring to a gentle boil, then simmer for another 30 minutes.
    4. Taste.
      Add salt and pepper to taste, but I find I prefer to leave that to diner’s choice.
    5. Remove Bay and Thyme (if using fresh).

SERVING: French Onion Soup is traditionally served in crocks with french bread and provolone on top then put under the broiler, but since made this for a Soup Night party, I opted to make “cheesy bread” the day of the party so guests can dip the crustinis in the soup.

Onion Soup