French style ONION soup version Recipe

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Don't rush the ONIONS. French Onion soup is the inspiration that created this very comforting soup gratin.

For a dedicated post...refer to:

Cook time:
Servings: 6 servings


  • . > (American / Metric measures) <
  • . 1/4 cup-1/2 stick (60ml) unsalted butter
  • . 1/4 cup (50ml) grape seed oil
  • . 4 large (about 6 cups/1.5L) Red onions, thinly sliced
  • . 1/2 cup (50ml) Port (tawny)
  • . 1 bottle (340ml) honey-brown Beer
  • . 1/4 cup (25ml) Tamari sauce
  • . 4 cups (1 Litre) low-sodium Beef stock
  • . 4 thick slices of crust bread, cubed and lightly toasted for croutons
  • . 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack


  1. . Thinly slice onions and set aside momentarily. In a large, heavy-bottomed saucepan or 'Dutch oven' pot, melt together the butter and oil on medium-high heat. Add the sliced onions and sauté them until they show pronounced brown edges (about 10 minutes). At this point, lower the heat to medium for about 20 minutes. Give them a stir once and a while throughout this cooking time.
  2. . Afterwards, pour the Port wine as it deglazes the pan and the alcohol evaporates. Now, lower the heat to medium-low so that the onions cook down to a complete, deep caramelized stage. Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 30 minutes or until the onions have greatly reduced into a deeply rich jam-like consistency.
  3. . Increase the heat back to medium-high heat. Add the beer and stir a few times. Once, the alcohol has evaporated, add the Tamari sauce and beef stock. Once it has reached a boiling point, reduce the heat back again to medium-low and simmer for the final cooking of about 15 minutes or so.
  4. . Meanwhile, if the croutons weren't made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.
  5. . Prepare a baking sheet to soon place the oven-proof bowls. Pre-heat oven to 350F/180C/Gas4 and position oven rack in the center. Once onion soup is ready, ladle it into the bowls, 3/4 of the ways. Add a bit of cheese, followed by a few toasted croutons and finally topped with more cheese.
  6. . Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They're ready to serve. Bon appetit.
  7. . Enjoy Claudia's flavourful wishes at


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