This is authentic Bistro style Potage D'Oignon. Enjoy! It takes a while to make, but is easy enough for anyone to make.

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Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a heavy pot over medium heat. Add the onions; cook and stir until golden brown, about 30 minutes.

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  • Add butter, garlic, thyme, bay leaf, salt, and white pepper. Cook and stir for about 10 minutes. Increase the heat to high, and stir in the white wine. Bring to a boil, and cook until wine has reduced by half, 3 to 5 minutes. Pour in the chicken stock, and simmer over medium heat for 45 minutes.

  • Preheat the oven's broiler. Remove the thyme sprigs and bay leaf from the soup, and stir in the port wine. Ladle soup into 6 crocks or heat proof bowls, top each with a slice of bread, and a generous helping of Gruyere cheese. Place the bowls on a baking sheet for ease in handling.

  • Place under the broiler for 2 to 3 minutes, until the bread and cheese are toasted and bubbly. Serve immediately.

Nutrition Facts

477 calories; protein 17.8g; carbohydrates 24.2g; fat 31g; cholesterol 54.5mg; sodium 1224.9mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2005
Good general recipe however I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. Soup turned out very tasty and the family loved it. Thanks! Read More
(11)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/27/2005
Good general recipe however I did not feel that chicken stock was appropriate for french onion soup. I used beef stock instead and also added a bit of sugar to the onions to help carmalize. Soup turned out very tasty and the family loved it. Thanks! Read More
(11)
Rating: 5 stars
05/04/2009
This was amazing. I subbed beef stock for the chicken. Also used some sliced swiss in addition to the cheese called for. I didn't have any port so I subbed more of the white wine. I am a vegetarian but I made an exception for this soup since my grandpa requested it. I'll try it again with veggie stock soon. Superior to restaurant quality. Read More
(8)
Rating: 5 stars
10/20/2005
Absolutely delicious...worth the time. (It took me at least twice as long to cook the onions.) I loved the addition of bay and fresh thyme which I had not put into french onion soup before. It's worth splurging on a very good cheese for this recipe. On to the inevitable substitutions. I did not have the port so I increased the amount on white wine. I wasn't confident my bowls could be put under the broiler so I baked mine at 375 degrees for 15 minutes with fabulous results. Thanks Phil! Read More
(8)
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Rating: 5 stars
08/12/2008
Excellent! I was a little worried about using chicken broth instead of beef but was really happy with the way this turned out. I used a combination of mozzerella and parmesan as I didn't have Gruyere. I also added a little fresh parsley. Thanks for the recipe! Read More
(7)
Rating: 5 stars
03/15/2010
This was absolutely delicious. If you are looking for a rich beefy salty french onion STOP this is not your soup. This is light fresh and very delicious. Followed the directins to a "T". I used prepared croutons on top love getting that easy bite of bread with every bite. Thanks for an easy and delicious potage d' oignon! Read More
(6)
Rating: 5 stars
11/21/2005
This recipe was wonderful! I followed the directions and cook times exactly the only substitution was that I used 1 quart vegetable stock and 1 quart chicken stock which complimented the flavor I thought. I have never made any kind of soup before but since my bf and I both love French Onion soup and this seemed so easy I decided to give it a shot. So glad I did it was the highlight of the meal. Read More
(4)
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Rating: 4 stars
02/01/2011
Delicious soup! I've made it twice now. One time as called for with chicken stock and the other with beef stock. We preferred it with beef stock but it's good both ways. Also the second time we made it we added a little more port and it was sensational. Thanks for the recipe. Easy and tasty! Read More
(3)
Rating: 5 stars
03/29/2010
A really good recipe and easy to make your own! I use a little less than 2 quarts stock to keep the flavor really rich. Read More
(2)
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