New This Month

Rich Onion Soup

A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.

  • Yield: Makes 8 cups

Source: Whole Living, January/February 2011


  • 4 tablespoons unsalted butter
  • 4 medium onions
  • 3 tablespoons Cognac
  • 1/2 cup white wine
  • 1 tablespoon all-purpose flour
  • 7 cups low-sodium beef stock
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper
  • 4 ounces thinly sliced Gruyere
  • 8 slices of whole-grain rustic bread


  1. Melt butter in a heavy-bottomed Dutch oven over medium heat. Add onions, halved lengthwise and cut into 1/4-inch slices. Cook, stirring occasionally, until caramelized and very soft, about 45 minutes.

  2. Deglaze pan with Cognac and wine, scraping up bits from bottom of pan with a wooden spoon.

  3. Sprinkle flour over onions; stir. Add beef stock and thyme leaves and bring to a simmer. Cook, partially covered, until heated through, about 20 minutes. Season with salt and pepper to taste.

  4. Preheat broiler. Arrange Gruyere on bread and broil until cheese is melted, about 1 to 2 minutes. Serve with soup.

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