French Onion Soup

4 from 1 reviews

I like to make my soup a darker color by adding a few teaspoons of kitchen bouquet. It is not necessary, I just prefer a darker color.



  1. Place the onions and butter in a large nonstick pot and cook uncovered over low heat for one hour. Stir occasionally.
  2. Turn the heat up to med-low and cook the onions for and additional 30 minutes. Stir frequently to prevent sticking.
  3. Add the paprika, bay leaf, salt, pepper and thyme to the onions, stir and cook for an additional 5 minutes.
  4. In a small bowl, whisk together one cup of beef stock with the flour.
  5. Add the remaining beef broth, the flour mixture and the white wine to the pot and stir until fully incorporated. (Add the kitchen bouquet if you are using it.)
  6. Place cover at a tilt, bring to a low boil and continue to simmer on low heat for one hour. Stir occasionally.
  7. If you are serving right away, preheat your oven to the broil setting.
  8. When you are ready to serve, pour the soup into oven safe bowls, top with a slice or two of french bread and then a couple of slices of Swiss cheese
  9. Place the bowls on a heavy baking sheet and broil for about 3-5 minutes depending on how hot your broiler is. Keep an eye on the soup because the cheese will melt and brown very fast.
  10. Remove from oven and use oven mitts to transfer the bowl to heat safe surface. The bowl will be very hot! Please be careful not to burn yourself.
  11. Top with fresh thyme and serve immediately.