French 7-onion soup

Main Dish
4 servings
15 min
45 min


Number of serving: 4
2 tablespoons butter

1/4 cup olive oil

3 pounds onions, thinly sliced to about 8 cups' worth

1 teaspoon sugar

1/4 cup flour

1 cup red wine

4 cups beef broth

1 1/2 teaspoons dried thyme

2 bay leaves

salt and pepper to taste

4 1/2-inch-thick pieces of baguette

1 clove garlic

1/2 cup shredded gruyere cheese

1/2 cup shredded swiss cheese


  • In a large pot over medium heat, heat the oil and butter together until the butter is melted. Add the sliced onions and stir until all onions are coated.
  • Cover the pot and turn the heat to low. Cook for three hours, stirring every fifteen minutes or so, until the onions are golden brown.
  • Sprinkle the onions with the flour, stir until coated, and cook another five minutes.
  • Slowly pour in the red wine and cook, stirring, until about half the wine is evaporated. Add the broth, thyme, bay leaves, salt and pepper.
  • Simmer uncovered for 30-45 minutes. When ready to serve, mix the cheeses together in a bowl.
  • Rub the baguette slices with garlic, toast them, then cut them into crouton-size bites. Ladle the soup into oven-proof bowls and top with the croutons.
  • Heat broiler on high. Top the entire bowl generously with the cheese mixture and place on a baking sheet under the broiler for 4-5 minutes to melt and brown the cheese.


French 7-Onion Soup, photo 1
French 7-Onion Soup, photo 2
French 7-Onion Soup, photo 3


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