Classic French Onion Soup

French Onion Soup
Asa Dahlgren
  • Yield: 4 servings
  • Cook: 30 mins

This is a clear soup with tons of onions and herbs, seasoned with white wine. On top are crispy slices of sourdough bread, baked in the oven with aged cheese. A classic soup on the French bistro menu. The flavor should be round and rich!


6 yellow onions
2 garlic cloves
1 leek
2tablespoons butter
2tablespoons olive oil
1tablespoon wheat flour
3/4cup white wine
4 1/2cups vegetable or chicken stock
1tablespoon minced fresh thyme
1 bay leaf
sea salt and freshly ground black pepper
4slices of sourdough bread
2ounces grated aged cheese, e.g., comté or gruyere


  1. Peel the onion and garlic. Slit the leek lengthwise and rinse it thoroughly. Slice the onion and leek thinly, and mince the garlic.
  2. Heat the butter and oil in a large pan. Sauté the onion until it’s transparent, but not brown. Add the garlic when the onion is almost done. Dust with the flour and allow it to cook for another minute or two.
  3. Pour in the wine, stock, thyme, and bay leaf. Then stir to dissolve the flour. Cook for about 30 minutes. Season with salt and pepper to taste.
  4. Preheat the oven to 450F. Pour the soup into individual oven-safe bowls. Place in a deep dish. Top the soup with a slice of bread and distribute the cheese on top. Bake for about 5 minutes, until the cheese is melted.

Recipe from French Bistro: Restaurant-Quality Recipes for Appetizers, Entreés, Desserts, and Drinks by Maria Zihammou (Skyhorse Publishing, Inc., 2014)