French Onion Soup

This recipe comes from Alton Brown (with a few of our own suggestions). It’s a great way to use up a lot of onions, and it’s delicious!


  • 5 large onions (more if you’re using our onions, which are typically medium to small. We made this recipe once with a mix of onions and leeks and it was delicious).
  • 3 T butter
  • 1 tsp salt
  • 2 cups white wine (or .25 cups bourbon and 1.75 cups water)
  • 2.5 cups chicken stock (or any kind of stock you have)
  • 1.25 cups apple cider
  • Dried thyme and bay leaf
  • Crusty bread
  • Fontina, gruyere or swiss cheese


  1. Halve onions lengthwise and finely slice into half moon shapes.
  2. Melt butter in soup pot over low heat. Add a layer of onions and some of the salt, a layer of onions and some of the salt, etc., until you use up all the onions and salt.
  3. Do not stir for 15-20 minutes! After that, stir occasionally and cook down for 45 minutes or an hour.
  4. Add wine or bourbon and water and turn heat to high. Cook for a few minutes.
  5. Add broth, cider and herbs. Reduce heat and simmer for 15-20 minutes.
  6. Toast slices of crusty bread. Ladle soup into bowls, float toasted bread on top and then layer on cheese. Broil until cheese is bubbly and serve immediately.