French Onion Soup
Prep time
Cook time
Total time
This savory dish will be a hit with family and friends no matter the season.
Recipe type: Dinner
Serves: 7-8 servings
  • ¼ Cup Canola oil
  • ¼ Cup butter or margarine
  • 2 Pounds white onions, cut in half and then cut into ¼-inch slices
  • 1 Tablespoon sugar
  • 2 Tablespoons minced garlic
  • 1 Tablespoon beef bouillon paste
  • 7 Cups of water
  1. Start with a 6 quart stock pot (you could use a 4 quart if you prefer). Put in ¼ cup Canola oil and ¼ cup butter or margarine. Meanwhile, take 2 pounds of white onions, cut them in half and then cut them into ¼-inch slices.
  2. Place the onions in the pot on medium heat, stir them a bit and then put the lid on. Cook the onions down until they caramelize before adding any water. After the onions have cooked for about 10 minutes, stir them good and turn stove eye down to 4 (if 5 is medium). After another 10 minutes and another good stir, turn the stove down to 3.
  3. After the onions have cooked 30 minutes, add 1 tablespoon of sugar, 1 tablespoon of minced garlic and 1 tablespoon of beef bouillon paste (chicken bouillon can be used).
  4. Let the onions continue to cook slowly keeping a close watch not to let them burn or scorch. When the onions cook slowly it lets them develop more sugar naturally giving the soup a sweeter flavor without having to add so much sugar.
  5. While the onions are cooking slowly remove the lid allowing more of the liquids to escape and the onions to cook down more. During this time the onions begin to turn a golden brown and the smell coming out of the pot will make your mouth water. My method may seem like it takes a long time, but it's well worth the effort. Just remember to keep a close eye on the onions stirring often to keep them from burning as they caramelize.
  6. Once they reach that golden brown consistency (about another 20 minutes), add 7 cups of water and cook for an additional 2 minutes.
  7. When the soup is ready, ladle it into bowls, add a dollop of sour cream and serve with homemade croutons.
Recipe by The Surprised Gourmet at