French Onion Soup

Yields 6 servings


  • 1 tbsp. olive oil
  • 3 tbsp. salted butter
  • 3 lbs. sweet yellow onions, diced
  • 2 tbsp. all-purpose flour
  • 3 ea. garlic cloves, minced
  • ¼ cup dry white wine
  • 4 cups beef broth
  • 2 tbsp. beef bouillon
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. fresh thyme, chopped
  • TT salt & pepper
  • 1 ea. baguette or crusty bread ends
  • (2) 8 oz. Pineland Farms Baby Swiss Cheese, shredded


  1. Melt the butter and olive oil in a large pot over medium heat. Add the onion and a pinch of salt, and stir to coat. Stir occasionally till the onions have completely caramelized. They should be golden brown in color.
  2. Add the flour and minced garlic. Stir to coat the onions, and cook for 2 minutes.
  3. Deglaze the pan with wine and scraping at the bottom to loosen the bites. Slowly add in the beef broth, bouillon, thyme, and Worcestershire sauce. Simmer uncovered for 30 minutes.
  4. Preheat the oven to 400ºF. Season with salt and pepper.
  5. Ladle the soup into oven-safe bowls or crocks and place on a baking sheet. Top each with crusty bread or buttery baguette toasts. Sprinkle each bowl with 1/3 cup of shredded Pineland Farms Baby Swiss Cheese.
  6. Broil until the cheese is melted and bubbly.

Recipe by Emily McQuarrie