French Onion Soup


French Onion Soup is the smell we all love to come home to after a busy and hectic day. Slightly sweet from the caramelized onions, rich from the beefy broth and cheesy from the Gruyere croutons, this is comfort in a bowl. This soup usually begins by making your own stock, which entails roasted beef bones and then simmering them for hours. If you’re like me and only have half an hour to make dinner, store bought demi-glace and dried mushrooms will help achieve the richness of flavor without the extra time.


French Onion Soup

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 3 large sweet yellow onions
  • 6 garlic cloves
  • 4 tbsp unsalted butter
  • 1 1.5 oz package classic French demi-glace
  • 1 oz dried porcini mushrooms or dried mushroom blend
  • 1/4 cup hot water
  • 1/4 cup red wine (Cabernet Sauvignon preferably)
  • 1 qt beef stock
  • kosher salt and pepper to taste
  • 1 bay leaf
  • 68 sprigs fresh thyme stems
  • 1 French baguette
  • 5 oz shredded Gruyere cheese
  • 5 oz shredded Parmesan cheese


  1. Boil water, place dried mushrooms in a heat safe bowl and pour the water over to cover. Allow to steep while you prepare the other ingredients
  2. Peel the onions, quarter and slice into very thin strips
  3. Peel and mince the garlic
  4. Place a large stock pot on the stove, set to medium low heat and add the butter
  5. Once the butter is melted, add the onions and garlic, stir to coat in butter and allow to cook, stirring every few minutes, until the onions have softened.
  6. While the onions sweat, cut the baguette into half inch circles and set aside. Grate the cheeses and set aside
  7. Once the onions have released their cooking liquid and become translucent, which will take about 10 minutes, stir in the demi-glacé
  8. Squeeze the mushrooms of any excess water and chop finely, then add them to the stock pot along with the liquid and red wine and cook for another couple of minutes before adding the thyme, bay leaf, pinch of salt and pepper and the beef broth
  9. Allow to simmer for 10-15 minutes, taste and add salt and pepper as needed
  10. Place your oven to broil, sprinkle a generous amount of cheese on the baguette slices and broil for one to two minutes or until the cheese bubbles
  11. Remove, spoon soup into bowl evenly and top with cheesy baguette slices. Serve immediately

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