Onion soup

Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Portion: 6 (can be frozen)










  • 3 tablespoons butter, cut into 3 pieces
  • 6 large yellow onions, halved and cut into 1/4-inch-thick slices
  • 1 cup dry red wine
  • 5 cups low-sodium beef broth
  • ¼ teaspoon grounded dried thyme
  • ¼ teaspoon grounded bay leaf
  • 1 tablespoon salty herbs
  • Freshly ground black pepper, to taste
  • 1 small baguette, cut into 1/2-inch slices
  • 2 cups old cheddar


  1. Melt the butter in a large saucepan and add the peeled and thinly sliced onions. Cook until they are golden brown. Stir wine, beef broths, thyme, bay leaf, and salty herbs.
  2. Reduce heat to low, cover, and simmer 1 hour. Season with pepper.
  3. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with old cheddar. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.