French Onion Soup

This fabulous soup can be served at the beginning of a meal, or it can be an entire meal all by itself (with some good bread and a salad on the side). Don’t hurry the onions – let them brown slowly in order to get a rich broth.

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4 to 4 servings


  • medium onions, thinly sliced
  • 2 tbsp (30 mL) butter
  • 6 cups (1.5 L) beef broth (reconstituted canned is fine)
  • thick slices French or Italian bread, toasted
  • 1 cup (250 mL) Swiss or mozzarella cheese, shredded


  • In a medium saucepan, s-l-o-w-l-y sauté the sliced onions in the butter until golden brown. This will take longer than you’d expect – maybe 30 minutes or so. Don’t try to rush it. Add the beef broth and simmer, covered, for about 20 minutes. Add salt and pepper – but go easy because canned broth tends to be pretty salty already.
  • Ladle the soup into 4 ovenproof bowls. Float a slice of toasted bread in each one, and sprinkle evenly with the grated cheese. Put the bowls on a baking sheet, turn the oven to broil and cook for a couple of minutes, until the cheese melts and gets bubbly.