French Onion Soup

I saw this be made on The Chef Show, and wanted to recreate it, without really knowing proportions or what all went in it. The only aspect of this recipe that is somewhat complicated is cutting the onions at a consistent thickness, and allowing them to cook and reducing them the proper amount. An oven or broiler-proof bowl is nice, but not a necessity.

French Onion Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4


  • 6 whole yellow onions halved then slices
  • 1 1/2 teaspoon thyme
  • 2 bay leaves
  • 1 1/2 quarts beef stock
  • 3/4 cup brandy apple brandy (Applejack) preferred
  • Salt and pepper
  • 4 tablespoons live oil
  • Croutons Italian or sourdough
  • Cheese Gruyere, provolone, Emmental, parmesan, or fontina
  • 4 tbs butter cut into pieces
  • 1 tablespoon all-purpose flour



  • Slice bread, douse with olive oil, and salt and pepper.
  • Bake bread at 450 degrees for three minutes a side, flipping at least once, until toasted.


  • Over low heat in large pot, add olive oil and onions. Cook for 10 minutes or so,
  • Cook for 10 minutes or so, then add butter, and season with salt and pepper.
  • Once the onions are reduced to thick, brown, jam consistency, 45 minutes or so, add bay leaves, thyme and a tablespoon of flour.
  • Raise heat to medium-high. Shift the onions to one side and deglaze with the brandy. Turn back down to low heat and let reduce.
  • Once reduced and thick, turn to medium-high heat and add stock, and additional butter, salt and pepper to taste.
  • Fill bowls halfway, add the sliced bread or croutons, then fill the rest of the bowl. Add slices of cheese to the top and serve. If using the broiler, add cheese and melt only until browned and bubbly.