Recipe courtesy of Patricia Wells
Show: Cooking Live
Save Recipe Print
Total:
1 hr 25 min
Prep:
25 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: 1 (10-quart) stockpot; 4 ovenproof soup bowls

In a 10-quart stockpot, melt the butter over low heat. Add the oil, onions, and salt, and stir to coat the onions. Cook, covered, over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 minutes.

Sprinkle the flour over the onions and stir to coat the onions. Immediately add the stock, wine, the white pepper, thyme sprigs, and bay leaves. Bring just to a boil. Immediately reduce the heat to low. Simmer, partially covered, for 30 minutes. Taste for seasoning. (The soup can be prepared up to this point 1 day in advance. Refrigerate in a covered container. Reheat gently at serving time.)

Preheat the broiler.

Ladle the soup into individual ovenproof soup bowls. Top each serving with a slice of toasted baguette. Cover the bread with a thick coating of grated Gruyere. Place under the broiler. As soon as the cheese begins to bubble, serve the soup.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

French Onion Soup

Recipe courtesy of Tyler Florence

Onion Soup

Recipe courtesy of Wolfgang Puck

Onion Soup

Recipe courtesy of Food Network Kitchen

Onion Soup

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Geoffrey Zakarian

French Onion Soup

Recipe courtesy of Tyler Florence

Madeira Onion Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

French Onion Soup

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories