Baked French Onion Soup

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Baked French Onion Soup

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 4


  • 5 yellow onions - sliced thin
  • 4 tablespoons butter
  • Salt and pepper
  • 1 teaspoon sugar
  • 3 tablespoons flour
  • 1/2 cup dry white wine
  • 8 cups beef stock
  • 1 teaspoon thyme
  • Sliced and toasted French bread
  • 2 cups shredded Gruyere or Swiss cheese


  • Melt butter in a large soup pan with a lid.
  • Add the sliced onions.
  • Cover and cook over medium-low heat for 10 to 15 minutes.
  • Uncover and add sugar and a little bit of salt and pepper.
  • Cook the onions for another 30 to 45 minutes, stirring often until the onions are a deep brown color.
  • Sprinkle onions with flour.
  • Stir and cook for a few minutes.
  • Add the wine, beef stock, and thyme.
  • Bring the soup to a boil stirring often.
  • Turn down heat and simmer for another 15 to 20 minutes.
  • Spoon the soup into to oven-safe bowls.
  • Top each bowl with a piece of bread.
  • Sprinkle some cheese on top.
  • Place the bowls on a cookie sheet.
  • Put under the broiler and broil until the cheese is melted and begins to brown a bit.


Calories: 449kcal | Carbohydrates: 26g | Protein: 32g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 1454mg | Potassium: 1193mg | Fiber: 3g | Sugar: 11g | Vitamin A: 677IU | Vitamin C: 11mg | Calcium: 759mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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