Large french onion soup

French Onion Soup

The Brie melts into the broth, leaving the Parmesan to broil to a nice golden brown.....but the Brie created a creamy broth, and for my taste—and my guests—was just awesome.

Yield: Makes 4 to 6 servings.
Collections: French Soup

Featured Ingredients

Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. Black Tellicherry peppercorns... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce
French Select Thyme has a fresh, smooth aroma and lovely deep green color, and is a nice herb for everyday cooking. With a softer leaf... Size Options
$4.49 Glass jar, 1/2 cup (wt. 0.8 oz)

French Onion Soup Recipe

  • 2 lbs Onions, halved lengthwise, then thinly sliced. (julienne cut)
  • 1 teaspoon Thyme
  • 2 Bay Leaves
  • 1/2 teaspoon sea salt
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 teaspoons all purpose flour
  • 3/4 cup Pino Grigio
  • 4 cups beef broth
  • 1 and 1/2 cups water
  • 2 cloves garlic
  • 1 teaspoon freshly ground black pepper
  • {{ buttonText }}
Preparation Instructions

Cook onions, along with thyme, bay leaves, and salt in butter in a heavy stockpot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 30 minutes, lowering heat if browning too quickly.

You don’t want them to burn.

Sprinkle flour over the onions, and cook, stirring, about 1 minute.

Pour in wine and cook, stirring, another minute.

Stir in broth, water, garlic, and pepper and simmer uncovered, stirring occasionally, about 20 to 30 minutes, or until lightly thickened.

Check and adjust seasonings.

Preheat broiler. Remove and discard bay leaves; place bread slices at the bottom of heat-safe/broiler-safe crocks; then spoon generous amounts of broth and onions over bread.

Top with Brie, then cover the top with Parmesan.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

For each crock:

1 slice, buttered and toasted French or Italian Bread slice, then each cut into quarters
1 thick slice of Brie Cheese (to your liking)
2 tablespoons freshly shaved Parmesan cheese

Yield: Makes 4 to 6 servings.

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!