French Onion Soup, The Rainy Day Hero

Brighten A Rainy Day

With April being such a rainy month, I am always making soup to keep me warm and cozy. To me, there’s nothing better than warm soup on a rainy day, and soup is generally a very easy, quick meal to prepare! Another great reason for soup this time of year is the abundance of vegetables that make a hearty, healthy, and long-lasting meal.

My Dad has always crafted different soups and stews that have been so memorable for me, from crab bisque to cholent, a beef and bean stew. One of my all time favorite recipes that he has made for years is French Onion Soup. It’s so flavorful, zesty, and fairly simple in regard to the amount of ingredients used.

I made this recipe last night, FINALLY, and the most time consuming part is letting the onions caramelize, and even then you only stir occasionally! My Dad got this one from, and I love it because the mix of the wine and the broth brings an earthy, richness to the soup.

The Magical Recipe


This recipe is bursting with flavors, textures, and smells that will fill your home with a mouth-watering aroma. It serves between 4 to 6 people, so it’s quite simple to half or double as needed! It took me about an hour, hour and fifteen minutes, to make, most of the time being the vegetables working their magic.


  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine, or about half a bottle
  • 3 heaping Tbs. all-purpose flour
  • 2 quarts beef broth (64 oz.)
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere


Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Sprinkle with thyme and enjoy!

Alternate method: When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Bon Appétit!



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