French Onion Soup

There is nothing better on a cold fall evening than a warm, yummy bowl of French Onion soup. This batch was pretty much perfect!

French Onion Soup

(Prep time, 15 minutes. Cook time, 1 hour)


  • 10 Large Onions (Really, you can’t have too many)
  • 2 Large Cloves Garlic
  • 1 Stick Butter
  • 8 Cups Beef Stock (2 – 32 oz boxes)
  • 2 Cups Dry White Wine (Pinot Grigio)
  • 2 Tablespoons “Better Than Bouillon” Beef Base
  • 2 Bay Leaves
  • 1 Tablespoon Thyme
  • 1 Teaspoon Basil
  • 2 Teaspoons Ground Black Pepper
  • 1/2 Teaspoon Salt
  • Croutons
  • Shredded Gruyere Cheese


Melt butter in a medium stock pot. Peel and slice onions into 1/2 inch strips. Peel and mince garlic. Add to melted butter, along with bay leaves, thyme and basil. Bring to a simmer over medium heat. Do NOT cover.

Stir occasionally and allow to cook down until onions caramelize (turn a medium brown – about 40 minutes). Once onions are brown, add white wine and cook 10 minutes. Add beef stock, beef base, along with salt and pepper. Stir to dissolve beef base. Bring to a boil and cook at a gently rolling boil for ten to fifteen minutes.

Ladle soup into bowl, add croutons and shredded cheese. Cover with a saucer and let sit five minutes until cheese is melted. Enjoy!


About Beth

Newlywed. Lover of bicycles, cupcakes, penguins, polar bears, animals, books, cooking, and video games. I'm old enough to know better, but sometimes I do it anyway.

Posted on October 13, 2012, in Recipes and tagged , , , . Bookmark the permalink. 2 Comments.

  1. I’m curious about the beef base. I use quite a few commercial chicken stocks but I haven’t found a beef variety I thought was any good. How do you rate this one?

    • I love it. It dissolves nicely and makes a rich, beefy taste without a lot of salt. I find regular (cube) bouillon too watery, but I use this beef base in a lot of different recipes and I’m never disappointed.

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