Sweet French Onion Soup

Featured in the Honolulu Star-Advertiser on April 10, 2019.



Sweet French Onion Soup

  • 1/4 cup unsalted butter
  • 3 pounds (about 5 medium) Ewa sweet onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup water
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 12 (3/4-inch-thick) French baguette slices
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Gruyère cheese


  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 20-30 minutes.
  3. Stir in garlic until fragrant, about 1 minute.
  4. Stir in water, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  7. Remove and discard thyme sprigs and bay leaves.
  8. Stir in white wine vinegar; season with salt and pepper, to taste.
  9. Heat oven to broil.
  10. Place baguette slices onto a baking sheet.
  11. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  12. Divide soup into ramekins or ovenproof bowls.
  13. Place onto a baking sheet.
  14. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  15. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
  16. Serve immediately.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
520 calories, 2 g fat, 12 g saturated fat, 55 mg cholesterol, 1400 mg sodium, 63 g carbohydrate, 4 g fiber, 11 g sugar, 26 g protein


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