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Easy French Onion Soup

If you're a fan of French onion soup and have made it at home before, you'll probably notice two things immediately. 

  1. We use white wine instead of red wine—or sherry. 
  2. We use a combo of chicken stock + beef stock.

The results are a slightly sweeter, but just as addictive take on the classic. We like ladling the soups into ramekins, topping each serving with bread, and melting the cheese right on top of the soup, under the broiler. The top gets super crispy and bubbly, and the bottom softens slightly, making it easy to dig into. 

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Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 5 mins
4 tbsp.



large white onions, thinly sliced into half moons

2 tbsp.

all-purpose flour

Kosher salt

Freshly ground black pepper

1/2 c.

white wine

2 c.

low-sodium chicken stock

4 c.

low-sodium beef stock


sprigs fresh thyme, plus more for garnish


baguette slices

1 c.

grated Gruyère

  1. In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
  2. Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
  3. Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.

Parker Feierbach
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