French Onion Soup is a warming favorite for days when the temperature hovers around freezing, and you’re seeking comfort food. This version, prepared in the classic style, calls for a great deal of patience in browning the onions, so make lots and freeze some for later.

This recipe as written serves 4 as an entree or 6 for a soup course.

6 large red onions, peeled and thinly sliced.
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock, preferably double strength
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread or 2 c Thyme Croutons
1 1/2 cups of grated Swiss Gruyere cheese


In a large saucepan, sauté the onions in the butter on medium heat until well browned, but not burned, about 20 minutes. This browning takes a long time, so be patient and continue to stir constantly!

Add the sugar to the onions and continue to saute, about 10 minutes. Onions will turn a deep brown.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme.

Cover partially and simmer until the flavors are well blended, about 30 minutes.

Season to taste with salt and pepper. Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one 2 quart casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.