Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. In large Dutch oven over medium heat, melt butter.
  2. Add onions and sugar.
  3. Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
  4. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
  5. Stir in flour until well blended.
  6. Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
  7. Stir in beef broth and pepper; bring to boil.
  8. Reduce heat to low.
  9. Cover and simmer 15 minutes.
  10. Ladle soup into 6, 1-1/2 cup oven proof bowls.
  11. Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
  12. Place bowls on jelly roll pan.
  13. Broil until cheese melts and bubbles.
Most Helpful

4 5

A quick and very good onion soup recipe. I made it as directed but needed to add salt and more pepper for our taste. If I did not already have a stellar French Onion Soup recipe I would likely have given this a 5 star rating but my 'standby' recipe has a much more complex taste. In fairness it also takes more than 3 times as long. DH really liked this and I would not hesitate to serve it to company. Thanks for sharing!

4 5

Good recipe! Next time I may add another onion to the pot, and I increased the amount of pepper. I was surprised at how easy this was and that it came together so quickly.

5 5

This is an EXCELLENT soup! Made it just the way you have it here, then I used Swiss and Asiago cheeses at the end - wow! My husband liked it better than Panera's! This also froze well when I went on an extended trip to Japan and cooked ahead for my husband. He just defrosted it in the microwave, heated it for 2 minutes, added the bread, topped with cheeses and broiled for 2 minutes. This is definitely a keeper! Thank you!