French Onion Soup

Note: March 17th – Did I really post this recipe without any preamble in some sort of sleep deprived haze, or did I somehow delete the accompanying text (in some sleep deprived haze)? 


2 tbsp butter
1 tbsp olive oil
8 large onions (sliced)
1/2 tsp sugar
2 tbsp flour
6 cups beef broth
1 cup chicken broth
1/2 cup red wine
1 1/2 tbsp red wine vinegar
Couple dashes of brandy
1/4 tsp ground thyme
1/2 tsp dijon
Dash of worcestershire sauce
1 bay leaf
Salt and freshly ground pepper to taste

Swiss cheese and a loaf of french or country style bread

In a large stove-top pot on medium heat, saute onions in butter and olive until tender (stir frequently so not to burn). Add a couple dashes of salt and sugar and continue to stir occasionally until onions have caramelized (10-15 minutes). Add flour to the onions, mix and then add broth, wine, vinegar, brandy, thyme, dijon, worcestershire, and bay leaf. Add salt and pepper. Let simmer for 35-45 minutes. Spoon into oven-safe soup bowls. Top with a slice of toasted baguette and your preferred slice of cheese (I’m using swiss). Broil until cheese is golden and bubbly. Serves 4. Enjoy.



  1. French onion soup is always a pleasure to have and yours just satisfy any taste! It looks wonderful. I love how simple you made it seem. Great Job Briana.

    Have a great week ahead.

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