French Onion Soup


  • 6 medium yellow onions, thinly sliced
  • 6 cloves of garlic, minced
  • 1 cup dry white wine
  • 32 oz of beef broth
  • 2 sticks, or 1 cup, of butter
  • 1 tsp salt
  • 2 tbsp corn starch
  • Provolone or Swiss cheese
  • Croutons or crusty bread


Thinly slice 6 medium yellow onions.

Mince 6 cloves of garlic.

Put sliced onions and minced garlic into a soup pot with 2 sticks, or 1 cup, of butter.

Caramelize your onions over medium to low heat. You want them to be a lightly browned but not crispy.

After they’ve been caramelized add 1 tsp of salt and 2 tbsp of corn starch.

Combine thoroughly into the onions.

Add 1 cup of dry white wine.

Cook for about 1 minute.

Add 32 oz, or 4 cups, of beef broth.

Bring to a simmer.

Simmer for 10 minutes.

Place 8 ramekins on a baking sheet.

Divide mixture into 8 ramekins.

Top each ramekin with 1 slice of French bread and 1 slice of cheese.

I think many restaurants use swiss cheese, there are a few other cheese options out there but I generally use provolone. I personally think swiss cheese is kind of bland and I really like the flavor of provolone.

After the ramekins are topped with cheese place the baking sheet of ramekins into the oven.

Broil on high for 3-5 minutes until the cheese is bubbly and slightly browned.

Be careful this is extremely hot.

Serves 8.

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