How to make it

  • Preheat a large stockpot over medium heat for 5 minutes. Add butter and olive oil. DO NOT use a non-stick pot or the onion will not caramelize properly.
  • Add the onions to the pot and cook slowly until they are well caramelized (a deep rich brown color). Cook the onions in batches if your pot will not hold them all.
  • Once the onions are about 3/4 of the way done, add salt, pepper, sugar and flour. Continue cooking until onions are the right color.
  • When the onions are completely cooked, add all of the liquids, the smashed garlic and the bouquet garni.
  • All the soup to gently simmer for 4-6 hours. The soup tastes BEST if you cook it, chill it overnight in the fridge and reheat it the next day.
  • TO SERVE: Make garlic toast slices out of the bread, butter, garlic powder and parmesan cheese. Ladle the hot soup in oven safe crocks, float a slice or two of garlic toast on top, cover will shredded cheese and place under broiler until cheeses are melty and bubbly.

Reviews & Comments 1

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    " It was excellent "
    lunasea ate it and said...
    A perfect soup recipe - and such a wonderful classic. Thanks for your recipe...I am printing it out to try. Thanks you...

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