This quick and easy French Onion Soup
is loaded with caramelized onions in an aromatic beef broth,
then topped with rye croutons and melty gooey cheese…

Servings: (4)
Prep: 5 Mins
Cook: 50 Mins
Broil: 1-2 Mins


3 medium yellow onions, sliced thin lengthwise into 1/8” strips
3 tablespoons salted butter
½ teaspoon agave
2 teaspoons dried thyme leaves (not ground)
1 large dry bay leaf
1/2 cup red wine (I used Pinot Noir)
2 tablespoons all-purpose flour
4 cups low-sodium beef broth
1 teaspoon Worcestershire
½ teaspoon freshly ground pepper

--4 slices toasted rye bread croutons (make in toaster, then cut into 1” cubes)
--8 slices Swiss cheese


In a large pot melt butter, and add onions, agave, thyme leaves, and bay leaf. Cook over medium high heat while stirring often, for about 40 minutes until onions are amber in color and caramelized.

Add red wine and stir, breaking up any browned bits on the bottom of pan. Cook to let liquid reduce to half the amount, about 1 minute. Sprinkle with flour, stirring to coat.

Pour in beef broth, Worcestershire and pepper. Bring to a boil, then reduce heat and let simmer for 5 minutes. Discard bay leaf.

Meanwhile turn your oven on to broil, placing top rack 6” under broiler element.

Place four oven-safe bowls on a foil lined baking sheet. Ladle soup into bowls, divide the prepared rye croutons among the bowls, and top each bowl with two slices of Swiss cheese. Carefully place in preheated oven and broil until cheese is melted and bubbly, about 1-2 minutes (watch closely).

Use caution when serving, as the bowls will be very hot. ~ Enjoy!

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