French Onion Soup

This French Onion Soup recipe is adapted from my cousin Betzi’s recipe. We often have it on winter nights at their mountain home in Murphy, N.C. It always tastes better there!

French Onion Soup
Recipe type: Soup
  • 3 lbs. red onion, thinly sliced
  • ½ cup butter
  • 2 quarts beef broth/stock
  • 1 Tbsp. Worcestershire sauce
  • 1 cup white wine
  • 2 tsp. salt (or to taste)
  • Generous dash of fresh ground pepper
  • 8 oz. Gruyere or Swiss cheese, freshly grated
  • 6 slices French bread
  1. Over medium heat, melt butter.
  2. Add onions and stir.
  3. Lower heat to medium low and continue cooking and occasionally stirring onions until lightly brown. Add beef broth and wine, raise the heat and bring to a boil.
  4. Lower the heat to a simmer and cook for 2 hours, stirring occasionally (not covered).
  5. Add Worcestershire sauce and season with salt and pepper.
  6. Preheat oven to 400°.
  7. To serve, place the soup in flame-proof bowls.
  8. Top each bowl with a slice of bread.
  9. Sprinkle on cheese generously.
  10. Place in the oven for 10 minutes or until cheese is bubbly.
  11. Alternately, you can place under a broiler briefly to melt and brown cheese – keep an eye on it, though.


Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.