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French Onion Soup in France

Seems to be that these blogs are mostly to share the recipes that you see us make on the boat.

So be it.

Here is the French Onion Soup recipe featured in episode 155: Minimalists on the Island of Plenty.

Check it out here if you haven't seen that one yet:

  1. 6 large yellow onions

  2. 6 Tbls butter

  3. 1 tsp dried thyme

  4. 1 Bay leaf

  5. 3/4 cup Pinto Grigio

  6. 6 cups beef broth.

  7. 1 tsp Worcestershire sauce

  8. Salt and Pepper to taste

  9. 1 Baguette

  10. Olive oil (opt)

  11. 6 slices Edam cheese

    • Slice the onions into medium size strings.

    • Melt the butter in a large soup pot over medium-low heat.

    • Add the onions, toss and coat them in the butter. Leave them uncovered as they cook.

    • The onions will caramelize SLOWLY. Stir the onions every 15 minutes or so (6 large onions could take over an hour to fully caramelize).

    • During the last 15 minutes, add wine and increase the heat to medium-high. Toss the onions more frequently. They are done when they are dark brown and very frangrant.

    • Add the beef broth, Worcestershire sauce, bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.

    • While the soup simmers, preheat the oven to 350 degrees.

    • Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.

    • Increase the oven temperature to 450 degrees. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.

    • Remove the bay leaves. Season to taste with salt and pepper.

    • Ladle the warm soup into each bowl and top each of them with the warm baguettes. Serve!

Adapted from:

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