Recipe: French Onion Soup

This recipe for French onion soup is from my son, Erik’s friend, Hillary. It’s simple to make … it does simmer for a long time… so I started it a skillet… and put everything together in my crock pot and let it simmer for about 5 hours… so quick and easy… and the result was awesome…


Her recipe calls for 8 onions… she didn’t specify the size… my onions were very large… I only used 5. She uses four garlic cloves… mine were extremely potent so I used only two.

The wine does not have to be expensive… as she put it… even cheap wine is okay…. but do not use cooking wine… it’s too acidic and salty.

Hillary never made mention of the bread in the soup… so I did it as I was taught… slicing a day old baguette … spread butter (or margarine) both sides and place in a hot skillet… lightly brown both sides and it’s ready for your soup. The light butter flavor really adds to the soup.

In traditional French onion soup you should use Gruyere … but Swiss will also work…

This is a truly wonderful soup. Thanks Hillary!

Bon Appetit!


Recipe:  French Onion Soup 

All you need:

8 onions, sliced thin
2 tablespoons butter
4 garlic cloves, minced
½ cup red wine (Cabernet is fine)
1 tablespoon flour
1 container (26 ounces) beef stock
16 ounces (½ container 32 ounce size) beef broth
Salt to taste
1 baguette
Butter or margarine for the bread
Gruyere or Swiss cheese, shredded

All you need to do:

In a large skillet over medium heat, melt the 2 tablespoons butter.

Add the onions and cook until the onions are mushy and brownish in color.

Add the garlic when the onions are just translucent... allow to cook until onions are mushy.

Add ¼ cup (half the wine) to the onions and cook until the wine is absorbed into the onions.

Sprinkle the flour over the onions. Mix well.

Add some of the stock and make sure there are no lumps of flour.

In a crockpot, pour the beef broth and the remainder of the stock in.

Add the onion mixture.

Add the rest of the wine.

Turn the crock pot on high and let simmer for 4-5 hours.

If you want to make this on top of the stove…. Simmer on low for 1 ½ - 3 hours.

Slice the baguette into ¼ inch slices.

Spread butter or margarine both sides of the bread and place in a heated skillet.

Cook until lightly brown on both sides.

Fill oven proof bowls 2/3 full with soup…. Add the bread and add more soup. Put a handful of cheese on top.

Place the bowls on a baking pan and put into a 400 degree F pre-heated oven for about 10 minutes or until the cheese has melted and slightly browned.

Makes about 6 servings.


Coleen's Recipes said...

Thank you for this recipe. We do a lot of crockpot soups in the summer.

Linda said...

You are welcome! You do crockpot soups in the summer? I would think where you are... it would be the winter when you do them

sherri said...

Sounds like that girlfriend is a KEEPER!

This looks scrumptious.

Linda said...

oh it was!

AnyEdge said...


How would I do this vegetarian? Can I use Bullion? Also, as you know, I can't have alcohol. Do you have a recommendation for a substitute?


Linda said...

Well... boullion is really no different than using beef broth or stock....

If you want to make it vegetarian .. I would use vegetable stock... buy a good quality one... Kitchen Basics is an excellent brand for all kinds of stock.. you should be able to find it where you find soups in the supermarket.

I would leave the alcohol out... and not substitute it with anything

Admittedly... your result may be a little different... but I think it will have a great taste...

Also I would recommend you make the bread slices by grilling them with butter or margarine in a skillet... don't skip that piece of the adds a lot of flavor

And finally... using Gruyere versus Swiss cheese will also add a lot of flavor...

Please let me know how it turns out...

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