French Onion Soup


4 large sweet onions such as Vidalia or Maui (peeled and chopped into 1/4 inch pieces)
1/4 cup butter or margarine
4 cups beef broth (or bouillon)
1-2 tsp. Worcestershire sauce
1/4 tsp. mustard powder
1/2 tsp. celery salt
1/4 cup dry red wine
salt and pepper to taste
French bread
Parmesan cheese, grated
Gruyere or Provolone cheese, shredded


  • In a heavy saucepan, melt the butter/margarine. Add prepared onions and cook on medium heat until they are tender and golden brown (about 12 to 15 minutes).
  • Add celery salt, mustard powder, Worcestershire sauce, salt and pepper to taste and continue to cook gently, stirring constantly, until they are caramelized to a deep golden brown (about 20 minutes).
  • Add the beef broth and wine, cover and simmer for another 20 to 25 minutes than taste and adjust the seasoning.
  • Cut French bread into thick slices and sprinkle with the Parmesan cheese. Toast sprinkled side of the French bread slices and set aside.
  • Pour prepared soup into individual ovenproof bowls. Top with french bread, toasted side down and generously sprinkle with shredded Gruyere or Provolone cheese.
  • Place bowls under broiler and heat until cheese gets golden and bubbles. Serve immediately.

Recommended Books:

Real Cooking

Onion Tips
PREPARATION TIPS: Onions are best chopped by hand, food processors will change their taste and texture. Onions lose flavour very quickly, so chop them just before using. If peeling and chopping onions makes you teary-eyed, try to hold the onions under cold water as you peel them and rinse the onions in cold water then chop. You could also try to place them in the freezer for 20 minutes before peeling. When peeling a pearl onions, soak them for a minute or two in boiling water, then rinse under cold water. The skins will then slip off easily.

REMOVE ODOR: If the smell of onions on your hands bothers you, try rubbing your hands with a few drops of lemon juice or vinegar or roll fresh lavender flowers between the fingers. If you want to clear your breath, eat some mint, celery leaves or a sprig of parsley.

BUYING & STORING: Choose onions that are firm, have a crisp, dry skin and no sprouts. Onions that feel light for their size may already have started to rot inside. Store onions in a cool, dry well ventilated and dark place.

Traditional Croatian Recipes