“From the local paper. We love French onion soup, so I wanted to try this recipe. A little time consuming, but worth it once in awhile for a special treat!”
1hr 45mins
6-8 large bowls

Ingredients Nutrition


  1. Cut onions in half lengthwise, then into lengthwise slivers.
  2. In 5 to 6 quart kettle over medium heat, heat olive oil (or melt butter) and add onions. Cover and cook until limp, about 10 minutes.
  3. Uncover and cook, stirring often, until onions brown lightly, about 15 minutes.
  4. Reduce heat to medium-low if onions begin to brown too quickly.
  5. Mince 1 of the garlic cloves and add, along with flour and paprika, to onions, stirring to blend flour into mixture.
  6. Remove from heat and gradually stir in beer and 2 cups of the broth.
  7. Return to heat and bring to a boil, stirring.
  8. Cover, reduce heat, and simmer for 1 hour. (Soup base can be cooled and refrigerated at this point for up to 2 days.).
  9. Preheat oven to 325°F.
  10. Place bread slices on a baking sheet. Peel remaining clove of garlic, cut it in half, and rub it on both sides of each bread slice.
  11. Bake in preheated oven until crisp and lightly browned, 30 to 40 minutes. Sprinkle each slice with 1 T of the Parmesan cheese.
  12. To the soup base, add remaining 6 cups broth; bring to a gentle boil and season to taste.
  13. Divide soup among 6 to 8 ovenproof serving bowls. Arrange bowls on a shallow, heat-proof baking sheet.
  14. Top each bowl with a slice of toasted French bread. Divide Swiss cheese evenly and sprinkle over bread slices.
  15. Place baking sheet about 6 inches below broiler and broil until cheese is bubbling and lightly browned, 6 to 8 minutes. Check periodically, since broilers are finicky. Serve immediately.

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