French Onion Soup

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


2 pounds red onions, peeled and halved
3/4 cup butter
6 beef bouillon cubes
2 quart water
1 cup dry white wine
1 teaspoon Worcestershire sauce
dash of white pepper
dash of black pepper
8 ounces chilled Swiss cheese
1/2 loaf French bread


Slice onions. Melt butter in a four-quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 minutes. Add bouillon cubes, water and wine to onions. Cover and simmer 2 hours, stirring occasionally. Add Worcestershire sauce and peppers to soup. Stir. In a separate bowl, shred cheese. place a thin slice of French bread in bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with shredded cheese. Place under broiler until cheese melts. Serve at once.


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