Total Time
Prep 15 mins
Cook 1 min

Recipe courtesy of Tyler Florence

Ingredients Nutrition


  1. In large saucepan over medium heat, fry 4 bacon strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
  2. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper.
  3. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley.


Most Helpful

Made for Hail to the Chefs-Food Network Challenge in Cooking Photos. I liked it, however, I think that good ole French Onion Soup is better with beef broth. This was tastier the second day after blending flavors in the fridge. Thanks for posting.

Caroline Cooks January 11, 2010

Great needs a bit more cheese.

Brilliant2 September 28, 2007

This is a very easy and flavorful soup. I made it the day before which worked nicely. I love step 1 directions (eat)! Thanks for the recipe.

lazyme September 25, 2006

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