French onion soup with gruyere croutons [Recipe]

Tired of the cold, ice and snow yet? Warm up with everyone’s favorite pub-style soup: French onion. We stepped it up a notch with some homemade (cheesy!) croutons. For more recipes, visit

Serves four; prepared in 35 minutes or less


  • 6 onions, thinly sliced 
  • 3 garlic cloves, grated 
  • 4 tablespoons unsalted butter 
  • 3 tablespoons fresh thyme
  • 1 bay leaf 
  • 1 quart beef stock
  • 1 cup dry white wine 
  • Salt and fresh white pepper to taste
  • 1 baguette
  • 8 ounces gruyère cheese, grated
  • Dash of sherry


  1. In a large Dutch oven over medium-low heat, melt the butter and add the onions.
  2. Add thyme, bay leaf, salt and white pepper. Simmer and stir often with a wooden spoon until onions have reduced, are tender and caramel in color, approximately 25 to 35 minutes depending on the stove. Do not burn onions.
  3. Add dry white wine to onion mixture, and remove bits from the bottom and sides of the rondeau. Add beef stock.
  4. Raise heat to medium and boil; then reduce heat to simmer and cook for 10 more minutes.
  5. While cooking onion soup, preheat broiler.
  6. Cut baguette into slices, croutons and gently toast on a baking sheet for 2 to 3 minutes. Remove from oven and sprinkle generously with grated gruyere.
  7. Return croutons to pre-heated oven and melt cheese atop croutons for 1 to 2 minutes.
  8. Ladle onion soup into bowls and add a dash of sherry. Top with gruyère croutons. Serve immediately.