Best French Onion Soup

Another fall favorite.  This is the best recipe I have found for French Onion Soup.


  • 4 T butter

  • 1 tsp salt

  • 2 large red onions, thinly sliced

  • 2 large sweet onion, thinly sliced

  • 6 cups chicken broth

  • 2 cups beef broth

  • 1/2 cup red wine

  • 1 T Worcestershire sauce

  • 2 springs fresh parsley

  • 1 sprig fresh thyme leaves

  • 1 bay leaf

  • 1 T balsamic vinegar

  • salt and pepper to taste

  • 4 slices French or Italian bread

  • 8 sliced Gruyere or Swiss cheese, room temperature

  • 1/c shredded Asiago or Mozzarella cheese, room temperature

  • 4 pinches paprika


  • Melt butter in a large pot overmedium-high heat.  Stir in salt, red onions and sweet onions.  Cook 35 minutes (do not lessen time on this step…must cook this long for carmelization) until onions are carmelized and almost syrupy.

  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.  Bundle the parsley, thyme and bay leaf with twine and place in pot.  Simmer over medium heat for 20 minutes, stirring occasionally.  Remove and discard the herbs.  Reduce the heat to low, mix in vinegar and season with salt and pepper.  Cover and keep over low heat to stay hot while you prepare the bread.

  • Preheat oven broiler.  Arrange bread on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.*

  • Arrange 4 large oven safe bowl on a rimmed baking sheet.  Fill each bowl 2/3 full with hot soup.  Top each bowl with 1 slice toasted bread, 2 slices Gruyere or Swiss and 1/4 of Asiago or Mozzarella cheese.  Sprinkle with a pinch of paprika over the top of each one.

  • Broil 5 minutes or until bubbly and golden brown.  Enjoy!

*I like to toast one side of bread and then turn.  With toasted side down, I layer cheese and paprika on bread slices and add them to the soup after.  This alleviates any burns from kids handling hot bowls.

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