French Onion Soup

As the weather is getting cooler I find my self craving soup … So thought today I’d  share a recipe that I love and that’s my ultimate comfort food!  Although this is a very easy one it actually takes a lot of time. I don’t mind though because my family loves it… I have adapted this one from a few recipes I’ve come across on pinterest.


Here we go:


  • ¼ cup butter, unsalted
  • 1 tablespoon olive oil
  • 2 pounds yellow onions, cut in half lengthwise and sliced ¼ inch
  • 1 teaspoon sugar or sweetener
  • 1 tablespoon flour
  • 1 tablespoon chopped fresh or ½ teaspoon dried thyme
  • 2 tablespoons Cognac or Worcestershire Sauce
  • 3 ½ cups organic beef broth
  • Sea salt and fresh cracked black pepper to taste
  • French baguette, sliced ¾ inch thick along a diagonal
  • 1 ½ cups (or more) Gruyère, swiss and fontina cheese.


  1. You start by caramelizing the onions
  2. Melt the butter and olive oil in a Dutch oven or something similar over medium-high heat, keep stirring.
  3. Add the onions, stirring to coat. Spread them out in as even a layer as possible, sprinkle with sugar and cook, stirring as needed to keep the onions from sticking. Continue to cook until the onions are soft, deep golden brown and smell fragrant and sweet, this takes about an hour!
  4. Once your onions are caramelized sprinkle them with the flour and stir to coat. Add the thyme, Cognac or Worcestershire sauce, two large pinches sea salt and a few grinds of pepper. Stir again and allow to cook on low for a few minutes.
  5. Add your beef broth and simmer over low heat for 30-40 minutes. This allows the flavors to develop and your kitchen will smell devine!
  6. While your soup is simmering, toast your bread on a baking sheet under the broiler. Watch it carefully! Toast until brown on each side. I sometimes rub a bit of fresh galic on the bread but not always.
  7. Ladle the soup into small broiler-safe, bowls. Top with several bread slices and then top with ¼ of the cheese mixture or more if you like. Broil on a baking sheet until the cheese has melted and has started to bubble and brown.
  8. Serve immediately.



Add a bit more water or broth if you feel this recipe is too thick!