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Onion Soup - Traditional French

Course Soup
Cuisine French
Keyword baguette, beef stock, cheese, emmenthal, french baguette, French onion soup, french onion soup recipe, French recipe, fresh thyme, gruyere cheese, onion soup, onion soup recipe, onions, oxtails, soup, sweet onions, white wine
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories 1865 kcal


  • 3 yellow onion 3 medium thinly sliced yellow onions
  • 2 sweet vidalia onions 2 medium sweet Vidalia Onions thinly sliced
  • 3 tablespoons unsalted butter 3 tablespoons unsalted butter
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • ½ teaspoon sugar ½ teaspoon sugar
  • 1 tablespoon unbleached all-purpose flour 1 tablespoon unbleached all-purpose flour
  • 5 cups beef stock 5 cups beef broth
  • 1 pound oxtail 1 pound oxtail
  • 1 cup red wine 1 cup red wine
  • 2 thyme 2 fresh thyme sprigs
  • 3 tablerspoons cognac 3 tablespoons cognac
  • 4 French bread 4 slices French bread
  • 1 cup Gruyere cheese 1 cup grated Gruyere cheese
  • salt and pepper salt and pepper


  1. Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

  2. Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

  3. Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

  4. Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

  5. Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

  6. Turn on the broiler. Leave the door open while reaching the temperature.

  7. Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

  8. Put the soup terrine under the broiler until the cheese melts.

  9. Serve immediately.

Nutrition Facts
Onion Soup - Traditional French
Amount Per Serving
Calories 1865 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 184mg61%
Sodium 2997mg130%
Potassium 1492mg43%
Carbohydrates 253g84%
Fiber 13g54%
Sugar 25g28%
Protein 100g200%
Vitamin A 580IU12%
Vitamin C 15mg18%
Calcium 616mg62%
Iron 21mg117%
* Percent Daily Values are based on a 2000 calorie diet.