French Onion Soup

Feelin' all the fall vibes...even though it's still 90+ degrees outside.

Get cozy with this amazingly delicious French onion soup!


2 onions

4 tsp Beef Bouillon

olive oil (I used truffle oil)

1/2 French baguette or sourdough

4 tbsp garlic, minced

1/2 stick butter

2 tbsp Sherry

2-4 slices provolone cheese

2tbsp cornstarch

Pepper, to taste


  1. Slice onions and cut in half into "half moon" pieces. Place in sauce pan with 2 tbsp of butter and 1 tbsp of oil of choice. Heat on medium-low and slowly caramelize onions. Stir occasionally. Onions will be done when brown, fragrant, and translucent. The longer they caramelize, the better they taste!

  2. Heat bouillon cubes with water and bring to a boil to create a broth. My favorite to use is Roasted Beef Base - Better Than Bouillon.

  3. Cut bread into 1/2 inch squares, toss in olive oil and garlic. Heat in sauce pan until browned on all sides. Set aside

  4. Drop caramelized onions in broth, stir, and simmer.

  5. Mix in cornstarch to thicken broth (this is optional, but I like a thicker broth). Also, mix a little water with your cornstarch before dropping in broth to prevent clumping.

  6. Pour soup into an oven safe bowl, add croutons, top with cheese slice and bake at 450 degrees (F) for about 5-10 minutes until cheese is gooey and lightly brown on top. (You can also use a torch if you don't want to put any bowls in the oven.

  7. Serve hot and enjoy!

Happy Eating!!

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