French Onion Soup

Temperatures at night in Tennessee are about to take a dive and you are going to need something to keep you warm.  I am hereby suggesting homemade French Onion Soup.

This velvety, slightly salty and hearty soup is just the thing to get you ready for the cold.

Soup Front

It’s a cinch to make too for a weeknight dinner. Just serve with a side salad and you are all set!

sauteed onion

You start by caramelizing onions


and toasting baguette slices.


Then you add wine and flour to start the soup part.

baguette on soup

When the soup is ready you ladle into 4 bowls.


Top with melty provolone.

soup in the oven

Finish by broiling in the oven.

Soup Overhead

The result is rich and satisfying.

Soup Back


Serves 4


4 tablespoons unsalted butter

4 large onions, thinly sliced

2 garlic cloves, minced

1 teaspoon dried thyme

15 grinds of freshly ground pepper

1 cup red wine

3  tablespoons all-purpose flour

6 cups beef broth (1 and 1/2 quarts)

1 baguette, sliced 1 1/2-2 inches thick

8 thin slices provolone cheese

Instructions and directions: 

Heat the oven to 350.

Toast 8 slices of the baguette until slightly browned but not too crunchy. About 3-4 minutes.

Remove bread and set oven to broil.

Melt butter in large skillet over medium to medium low heat. Add onion and cook until the onions are caramelized. About 25-30 minutes, slow and low.

Add garlic, pepper and thyme. Add red wine and let it reduce to half.

Over medium low heat, sprinkle onions with flour and stir about 10 minutes in order to cook the flour.

Add beef broth and red wine. Simmer for 10 minutes.

Ladle broth and onions evenly into 4 bowls. Top each bowl with two pieces of toasted bread and two pieces of cheese.  Place bowls on a baking sheet and into oven and broil 1-2 minutes until cheese is melted and bubbly.


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