French Onion Soup

Main Dish

Check out our new seasonings here


Serves five (5) ppl.


  • Six (6) tbsp. butter
  • Two (2) tbsp. olive oil
  • Seven (7) medium yellow onions
  • Four (4) sprigs of thyme
  • Two (2) bay leaves
  • Kosher salt  and fresh cracked pepper, to taste
  • 1/2 cup red wine
  • Seven (7) cloves of garlic
  • Six (6) tbsp. All-purpose flour
  • Eight (8) cups of low sodium beef broth
  • Five (5) small sourdough bread bowels
  • One (1) lb. gruyere cheese, shredded
  • Parsley, chopped


  • In a large ditch oven pot, heat butter and oil on medium heat.
  • Add onions, bay leaves, thyme, salt and pepper.
  • Stir often for 35 min to an hour, until onions have caramelized.
  • Remove thyme bundle and bay leaves.
  • Pour in red wine and bring to a simmer.  Cook until it is almost reduced.
  • Add garlic and cook for 1 minute.
  • Stir in flour for 2 minutes.
  • Add beef broth and simmer for 20 minutes.
  • Taste and season with salt and pepper, to taste.
  • Preheat oven to broil.
  • Cut top of bread and scoop out the insides of the lower half to create a bowel.
  • Cut the top into cubes.  Set aside.
  • Place bowels on a baking sheet and line the bottom of each with shredded gruyere cheese.  
  • Broil until lightly toasted (approximately 1 1/2 minutes).
  • Remove from oven and fill with soup.
  • Top each with cubed bread tops and gruyere cheese.
  • Please back in broiler until cheese is melted.
  • Garnish with parsley.

*Check out our newest seasonings here 


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