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Classic Onion Soup

Average: 2 (5 votes)


Preheat the oven to 400ºF. In a 5-quart Dutch oven over moderately high heat, melt the butter. Add onions and sugar and saute over high heat until onions are lightly golden -- about 10 minutes. Reduce the heat to moderately low and saute 10 more minutes, stirring occasionally.

Add stock and water and bring to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, for 20 minutes. Add brandy (optional), salt, and pepper and return to a boil over high heat.

Ladle soup into four 8-ounce oven-proof ramekins or soup bowls and place on a heavy-duty baking sheet or ovenproof metal tray. Top each portion with toasted French bread and sprinkle with 1 tablespoon cheese.

Bake, uncovered, until grated cheese is melted -- about 5 minutes.

Makes 4 servings.

Kenny Kick: The nice thing about this recipe is that you can change the fruit filling to anything you like, thus making it different every time.


  • 30 mL (2 tbsp) butter or margarine
  • 1 medium-size yellow onion, thinly sliced
  • 30 mL (2 tbsp) sugar
  • 875 mL (3 1/2 cups) browned beef stock or canned reduced-sodium beef broth
  • 1 1/4 L (5 cups) water
  • 50 mL (1/4 cup) brandy (optional)
  • 2 mL (1/2 tsp) salt
  • 2 mL (1/2 tsp) black pepper
  • 4 1/2-inch-thick slices French bread, toasted
  • 60 mL (4 tbsp) grated Gruyere cheese

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