French onion soup

Main Dish
5 servings
20 min
60 min
Very Easy


Number of serving: 5
3 tablespoons butter

1 teaspoon salt

4 large Vidalia onions, thinly sliced

6 C chicken broth (or 6 cups water, 4 teaspoons bouillon)

2 cups beef broth (or 2 cups water, 1 teaspoon boullion)

1/2 cup red wine

1 tablespoon Worcestershire sauce

1/2 teaspoon dried parsley

1/4 teaspoon dried thyme

1 bay leaf

salt and freshly ground black pepper to taste

4-6 thick slices French bread, toasted

4-6 slices provolone


  • Melt butter and saute onions with salt for 30-35 minutes until caramelized and syrupy.
  • Add in broth, wine, Worcestershire, parsley, thyme, and bay leaf and simmer for 20 minutes.
  • Arrange bowls on a baking sheet and ladle in soup.
  • Top with a piece of toasted bread then a slice of cheese and broil for 5 minutes (or until bubbly and browned).
  • Remove VERY carefully from baking sheet and serve immediately.


French Onion Soup, photo 1
French Onion Soup, photo 2


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