French Onion Soup

  • Yield 8 servings

Start your evening off with this special onion soup. Sophisticated presentation with simple preparation.


1 tablespoon olive oil
6 cups thinly sliced onions
1/2 pound sliced baby protabellas
1 teaspoon sugar
4 garlic cloves, peeled and sliced
1/4 cup sherry
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
6 cups beef broth
1 cup white wine or cooking wine
Salt and pepper to taste
8 (1/2-inch thick) slices Frech bread, toasted
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese


  1. Heat olive oil and sauté onions and portabellas on medium heat in a large nonstick pot. Stir ingredients periodically until onions are soft, about 10-15 minutes. Add sugar and garlic; cook additional 15-20 minutes before adding sherry. Loosen brown bits from the pan.
  2. Add mustard, thyme and flour, and stir 1 minute. Add broth and wine, then bring to boil. Reduce heat and cook an additional 20-30 minutes, then season.
  3. Ladle soup into bowls, top with bread and cheese, then microwave to melt the cheese. 




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