Easy French Onion Soup

From McGough's Recipes
Prep Total Servings
10 Min 1 Hr 5 Min 4


  • 4 tbsp. butter
  • 3 large white onions, thinly sliced into half moons
  • 2 tbsp. all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. white wine
  • 2 c. low-sodium chicken stock
  • 4 c. low-sodium beef stock
  • 8 sprigs fresh thyme, plus more for garnish
  • 8 baguette slices
  • 1 c. grated Gruyère


  1. In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
  2. Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
  3. Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.

Link to recipe