French Onion Soup

From The Culinary Couple | Source Bev Sweeney and Megan Wiley


  • 1/3 cup butter
  • 5 onions, thinly sliced
  • 2 Tbsp flour
  • 7 cups beef stock (or 3 cans beef consume + 2 cans water)
  • 1/2 tsp pepper
  • French bread, cubed and toasted
  • Swiss or Gruyere cheese, shredded
  • Parmesan cheese, shredded


  1. Set a large stock pot or Dutch oven over medium heat. Melt butter. Add onion and saute, stirring frequently, for 15 to 20 minutes. Add flour and mix until smooth. Add beef stock gradually, stirring constantly. Season with pepper. Cover and cook over low heat for 30 minutes.
  2. Ladle soup into oven-safe crocks. Place toasted bread and shredded cheeses on top. Broil until cheese is bubbly, 1 to 2 minutes.