Fine Cooking's French Onion Soup

Total Time
Prep 0 mins
Cook 15 mins

Molly Steavens strikes again. From Fine Cooking 47, pp. 49-51 Quebec? see new site

Ingredients Nutrition


  1. In a large, wide soup pot , melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 minute.
  2. When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently.
  3. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 minute Add the broth, toss in the tied herbs, and bring to a simmer.
  4. Season to taste with salt and pepper and simmer for 20 to 30 minute to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. If making ahead cool and refrigerated up to a few days.
  5. To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F Bring the soup back to a simmer.
  6. Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 minute.
  7. Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.


Most Helpful

Really flavorful soup and very easy to make. I topped mine with smoked gruyere and it was lovely. Will definitely make again!

Epi Curious March 03, 2011

Easy and tasty recipe! I had to skip the cheese as I was recovering from a cold and didn't feel like adding it, but next time I will.I'm confused by the other review and I read your recipe several times.Thanks for sharing.

littlemafia January 26, 2010

A great tasting soup to add to my 'Soup Lovers cookbook'. Wonderful aroma when cooking, flavorful and one that has already seen a rerun. I wasn't able to find the oregano oil but made up an infusion, let it mellow and it worked very well. Other then using regular mushrooms because of availability, made as posted and we enjoyed. Thank you Philocrates for passing along your special recipe for Onion Soup.

Gerry August 24, 2006

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