French Onion Soup




  • 4 yellow onions, skins removed and thinly sliced into half-rings
  • 4 tablespoons butter
  • 2 tablespoons minced garlic
  • 8 cups beef broth
  • 1 bay leaf
  • 12 slices of Swiss cheese
  • 6 slices crusty French bread


  1. Add 4 tablespoons butter and the onion rings to a large pan/skillet and saute over medium-high heat for about 10 minutes or until onions start to brown. Cover and cook about 5 minutes longer to let them caramelize more.
  2. Transfer onions to a slow cooker. Add 2 tablespoons minced garlic, 8 cups beef broth, and the bay leaf. Cover and cook on high 3-4 hours or on low 6-8 hours.
  3. Once the soup’s finished cooking, preheat oven to 420°F.
  4. Place oven-safe bowls on a baking sheet. Fill the bowls with the soup from the slow cooker. Put 2 or 3 slices of the Swiss cheese, overlapping, on top of the bowl so the edges are hanging over the sides of the bow. Put the slices of bread around the bows.
  5. Put the baking sheet in the oven. After five minutes, flip the bread and continue cooking.
  6. Once the bread is brown and the cheese is melted, serve immediately.

A more straightforward recipe for French Onion Soup from 1651: "Cut your onions into very thin slices, fry them with butter, and after they are fried put them into a pot with water or with pease broth. After they are well sod, put in it a crust of bread and let it boile a very little; you may put some capers in it. Dry your bread then stove it; take up, and serve with one drop of vinegar."