Classic French Onion Soup
Published Monday, April 26th 2021Thanks to our friends at Viking Cruises for this delicious recipe to bring the senses and taste buds to life during a cold winter. You can purchase canned french onion soup but it will not be as good with wilted often overcooked onions. If you want to add more authentic flavor, use Gruyere cheese instead of Swiss cheese (which can be found in the specialty cheese aisle).
Have to say if your taste buds want to bid adieu, try booking a cruise in the country where it all started:
- 12-Day Paris to Swiss Alps River Cruise (Viking) - air from $399 pp
- 7-Nite Essential Burgundy and Provence River Cruise (Ama Waterways) - easy add-on for Barcelona or Geneva
- 5-Nite Christmas Markets (Cunard)
- 9-Nite Western European Wanderlust (Crystal Cruises)
Ingredients
- ¼ C (57 g) unsalted butter
- 6 med yellow onions, sliced
- 1 tsp (4 g) sugar
- 1 T (8 g) flour
- 1 C (237 ml) dry white wine
- 4 C (946 ml) beef broth
- Pepper to taste
- 6 (½ inch thick) slices day-old French bread
- 2 C (241 g) grated swiss cheese
- ½ C (90 g) grated parmesan cheese
Directions
Melt butter in large Dutch oven over medium low; add onions and sugar; cover and cook, stirring occasionally, 30 minutes or until onions are soft but have not yet started to turn golden. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel color, 10-15 minutes. Whisk in flour until well blended; gradually add wine and cook, whisking constantly, until mixture boils and thickens. Whisk in broth and pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Ladle soup into six 1½-cup ovenproof bowls. Top each with bread slice; sprinkle with cheeses. Place bowls on baking sheet and place under broiler until cheese melts and bubbles.
- Prep time: 10 minutes.
- Cook time: 1 hour.
- Makes 6 servings.
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