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“My personal recipe for French onion soup. Nothing out of the ordinary, but perfect for me. Makes a brothier soup than most recipes because that is my favorite part. The recipe lists 26 oz of beef stock. Don't worry about this being exact, that just happens to be how much comes in the carton I use- I like Swanson Beef Stock, but of course, homemade would be better. A couple of fluid ounces more or less would be absolutely fine.”
1hr 35mins
2 larger bowls of soup

Ingredients Nutrition

  • 2 large sweet onions, sliced (Vidalia or Maui)
  • 2 large onions, peeled and fairly thinly sliced (suppose you could chop as well if you like that better, I like to use sweet onions like vidalias or )
  • 1 tablespoon butter
  • 12 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon fresh thyme (use half a teaspoon if dried)
  • 26 fluid ounces beef stock
  • 2 slices crusty bread (toasted in oven, croutons can also be used)
  • 1 cup gruyere cheese, grated (you can also use fontina, emmentaler or a mix of cheeses)
  • salt and pepper


  1. Heat butter and oil on a low heat in a heavy pot (I like to use a dutch oven) and add in onions.
  2. Sprinkle on a bit of salt, and toss to coat in butter.
  3. Proceed to cook on low heat until onions are caramelized, stirring only occasionally.
  4. Once onions are caramelized, which means they should be very soft and a deep brown/amber color, but not burned, add in the wine and stir.
  5. Let the wine reduce down until it's got a thick consistency, scraping up any brown bits from the bottom of the pan.
  6. Add in the thyme, bay leaf, and your beef broth and let simmer for 30 minutes (at this point I like to wait about 5 minutes after adding broth and test for salt- adding more if needed).
  7. You can serve immediately, but it's often better if you let it sit in the fridge over night first. To serve: heat soup, portion out into individual oven-safe bowls or crocks and place bread/croutons on top, and then sprinkle the cheese on top. Place under broiler until cheese bubbles and browns.

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