French Onion Soup VIII


Try substituting vermouth for the white wine!

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
6 servings


  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 4 large onion, thinly sliced

  • 1 tablespoon all-purpose flour

  • 2 (14 ounce) cans beef broth

  • ½ cup white wine

  • 1 ½ cups water

  • 2 bay leaves

  • 6 slices French bread

  • 1 cup shredded Swiss cheese


  1. In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.

  2. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.

  3. Preheat oven broiler.

  4. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.

  5. Place bowls under broiler until cheese is melted.

Nutrition Facts (per serving)

253 Calories
10g Fat
27g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 253
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 646mg 28%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 11g
Vitamin C 5mg 27%
Calcium 186mg 14%
Iron 2mg 9%
Potassium 300mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.