French onion soup

A very non-traditional and uncomplicated french onion soup recipe.


  • Lots of onions. So much. More than you think you need.

  • Beef broth, 6 cups

  • All-purpose flour, 1 tbsp

  • 1 tbsp butter

  • 5 cloves garlic, sliced

  • 1 bay leaf

  • Thyme

  • Salt and pepper to taste

  • Red wine

  • Baguette

  • Shredded mozzarella cheese.

  • Shredded Gruyere cheese (optional).


  1. Slice the onions.

  2. Heat up a pot (I like using a dutch oven) and add some olive oil and the butter.

  3. Toss in the onions and simmer down until dark brown.

  4. Add the flour and mix.

  5. Deglaze the pot with red wine.

  6. Pour in the beef broth, toss in the thyme and bay leaf. Simmer for 1 hour.

  7. Broil slices of baguette.

  8. Ladle the soup into heat-safe bowls, add the slices of baguette, top with cheese, and broil until all the cheese is melted and slightly burned.

  9. Serve.


  • A sharp knife helps avoid onion tears.


Some inspiration: