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French Onion Soup

Prep time:                  10 min

Cooking time:          40 min

Yields:                           6 people



6 medium onions, sliced thin

6 tsp olive oil

1 tsp sugar

1/2 tsp sea salt

heavy dash of ground nutmeg

7 cups of broth or stock

1/4 cup of sherry or port wine

1 tsp of dried thyme

6 pieces of dried french bread

grated Swiss and Parmesan



Place sliced onions in a large dutch oven with oil, add sugar, salt, nutmeg, toss well, and saute onions in oil until soft and caramelized. Resist from mixing the onions while they cook down, you want them to get brown which will be about 20-30 min.  Add hot broth and bring to a boil. Reduce heat and simmer for 10 min. Add wine and adjust seasonings if needed. Ladle soup into oven proof crocks/bowls and top with french bread. Spoon 2 tbsp of of grated Swiss and Parmesan on each slice. Cook in 300 degree oven for 10 minutes. Serve and enjoy!


This soup freezes well. If you are making a batch to freeze make sure to add more sherry or port when reheating because the flavor dissipates.

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