French Onion Soup

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  • Total: 2 hr
  • Prep: 10 min
  • Cook: 1 hr 50 min
  • Yield: 4 servings
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3 tablespoons bacon drippings (4 bacon strips)

6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced

2 large shallots, chopped

1 tablespoon balsamic vinegar

1 cup burgundy wine

2 teaspoons dried oregano

3 quarts chicken broth

Salt and freshly ground black pepper, to taste

Sliced baquette, toasted and seasoned

Swiss cheese, grated

Flat-leaf parsley, chopped, for garnish


  1. In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
  2. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.