Randy Mayor; Jan Gautro
2 servings

Prepare the recipe, through step one, up to two days ahead and refrigerate. The flavor intensifies with time. Gently reheat on the stovetop, and then broil with the crostini.

How to Make It

Step 1

To prepare soup, melt butter in a medium saucepan over medium heat. Add onion, sugar, and pepper to pan. Cook 15 minutes or until golden brown, stirring occasionally. Stir in wine; cook 2 minutes or until wine almost evaporates. Add broth, 1 1/2 cups water, and thyme; bring to a boil. Cook until reduced to 2 1/2 cups (about 15 minutes). Place 1 1/4 cups soup into each of 2 ovenproof soup bowls. Place bowls on a baking sheet.

Step 2

Preheat broiler.

Step 3

Top each serving with 1 slice baguette. Sprinkle 1 tablespoon cheese over each serving. Broil for 3 minutes or until cheese melts. Serve immediately.

Ratings & Reviews


November 24, 2015
For a quick and easy onion soup, this is really pretty good.  I think next time I'll try to make it the night before so the flavors blend a bit more.  I used fresh thyme.

georgiegirl0404's Review

December 27, 2011
Yummy onion soup recipe. I use the leftover heels of the sourdough loaf for the crostini. Gruyere is the yummiest, but swiss is a good sub.