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A Memory of French Onion Soup

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“This recipe was featured on a TVFN, “Calling All Cooks” segment some time ago. As I recall, Keri Poulios's father had passed away, and she was preparing a special recipe he often made for the family. The episode was so poignant, I was in tears but could hardly wait to try the soup myself. It's excellent, IMHO. As Emeril would say, "Do you feel the love?"”
READY IN:
3hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In large soup pot, melt butter with oil. Add onions and cook slowly until translucent.
  2. Add sugar and flour and cook for 1-2 minutes. Add broth, water and seasonings and simmer for 30 minutes.
  3. Stir in wines, and simmer for 2 more hours.
  4. Preheat broiler. To serve, pour soup into oven- proof crocks. Place a slice of French bread on top of soup. Cover bread with lots of sliced or shredded cheese, your choice. (I prefer Gruyere).
  5. Place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly. I like to place slices of cheese slightly over the edge, so it completely seals the top and melts down the side of each crock.
  6. Note: Number of servings was not indicated in the recipe. I'm guessing 8-10.

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