French Onion Soup

Classic and simple, this beef-broth based soup features the flavor of caramelized onions topped with grated Swiss and Gruyere cheese melted over the thick cubes of toasted bread.



1 hour 15 minutes






  • ¼ cup Challenge Unsalted Butter (½ stick)
  • 6 medium yellow onions, thinly sliced (6 cups)
  • 1 Tablespoon all-purpose flour
  • ¼ teaspoon black pepper
  • 3 cans “lower sodium” beef broth (14-ounces each)
  • 1½ cups water
  • ¼ cup dry sherry
  • 1 cup grated Swiss cheese
  • ¼ cup grated Gruyere cheese
  • 6 slices sourdough French bread, toasted and cubed


  • 1

    Melt butter in saucepan over medium heat. Add onions; cook slowly until tender (about 25 minutes.)

  • 2

    Blend in flour and black pepper. Stir in broth and water. Bring to a boil and simmer for 30 minutes.

  • 3

    Add sherry and ladle into ovenproof bowls.

  • 4

    Float bread cubes and sprinkle with cheeses.

  • 5

    Broil until cheeses melt and begin to brown.

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