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Prep Time: 20 mins
Cook Time: 120 mins
Servings: 4

French Onion Soup

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Apps and Sides


  • 1 pack of Villaggio Artesano® Roasted Garlic Baguettes
  • 4 tbsp (60ml) Olive Oil
  • 4 tbsp (60g) unsalted Butter
  • 5 sweet Vidalia Onions, peeled and thinly sliced
  • 1 tsp (5g) Sugar
  • Salt & Pepper, to taste
  • 1 cup (250ml) dry White Wine
  • 2 tbsp (30g) all-purpose Flour
  • 6 cups (1.5l) Beef Stock
  • 1 tbsp (15ml) Dry Sherry
  • 1 tsp (5ml) Worcestershire sauce
  • 2 Bay leaves
  • 1 tsp (5g) dried Marjoram
  • 4 sprigs of fresh Thyme
  • 1 cup (250g) grated Gruyere Cheese
  • 1/2 cup (125g) grated Parmigiano Reggiano
  • Sprigs of fresh Thyme, for garnish


  1. Preheat oven to 400°F (205°C)
  2. In a thick-bottomed 5-6 quart pot, heat up olive oil over medium heat and add butter to melt
  3. Add in onions, sugar, and salt & pepper, to taste
  4. Turn the heat up to medium-high and cook onion for about 40-50 minutes until onions are golden brown and caramelized, stirring constantly
  5. Deglaze the pan by adding in white wine and scraping any pieces off of the bottom
  6. Keep boiling until the wine has evaporated
  7. Stir in flour, beef stock, sherry, Worcestershire sauce, bay leaves, marjoram and thyme
  8. Turn the heat down and simmer for 30 minutes
  9. Cut baguettes into rounds and arrange them on a baking sheet in a single layer, and brush with a bit of olive oil on both sides, then sprinkle with salt & pepper
  10. Bake at 400°F (205°C) for 8-10 minutes until crispy on top
  11. Check the soup for flavour, adding in more salt, pepper, sugar or Worcestershire, to taste
  12. Pour hot soup into oven-proof bowls, then, top with toasted baguette rounds and sprinkle with gruyere and Parmigiano Reggiano
  13. Place bowls onto a baking sheet and broil for about 4-6 minutes, until cheese is melted and browned
  14. Garnish with sprigs of fresh thyme and serve piping hot