French Onion Soup

Kevin Ulrich
Course Soup
Cuisine French


  • 1 yellow onion – sliced
  • 2 white onions sliced
  • 1 stick butter
  • 1 tbls. brown sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbls. olive oil
  • 28 oz. chicken broth*
  • 28 oz beef broth*
  • 1 tbls French’s Worcestershire sauce
  • ¼ tsp. ground mustard seed
  • 1 tsp. thyme
  • 2 bay leaves
  • Croutons
  • Swiss Cheese
  • * Add 14oz of each beef and chicken broth for a more brothy soup.”


  • In a large skillet, melt butter over low medium heat.  Add sliced onions to skillet. Saute until tender. Mix in salt, pepper, 1 tbls. olive oil (note: other tbls. of olive oil to be added later) and sugar.  Increase heat to medium. Cook onions until they are golden brown. Transfer onions to a large pot and add chicken, beef broth, and remaining ingredients. Bring to boil, reduce heat and simmer covered for 20-30 minutes. If desired, add salt & pepper to taste.
  • Serve with croutons and cover soup with cheese.
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