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French Onion Soup

I have some exciting news!  WCw/R’s Family Favorites Cookbook is now also available on Kindle/Amazon plus on iTunes for iPads… Whoot-whoot! 

What's Cooking with Ruthie Family Favorites Cookbook

Click on the links below to check it out:

Kindle/ Amazon:

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Thanks y’all… you’ll love every recipe in the cookbook- PROMISE.

Now, for todays delicious recipe..

French Onion Soup by

The fall weather has definitely set in around out neck of the woods the past couple of days… hoping it’s not here to stay quiet yet but you never know with mother nature, right?!

Nothing hits the spot like a hot bowl of soup on a cold day and this French Onion Soup recipe will surely do the job!

Yield: 10

French Onion Soup

French Onion Soup by
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 3 Tbsp. butter
  • 3 lb. yellow onions, thinly sliced
  • 3 tsp. of minced garlic, 3 cloves
  • 1 cup of white wine, Beringer’s Pinot Grigio
  • 32 oz. chicken broth
  • 32 oz. beef broth
  • 1 tsp. thyme
  • 1 tsp. parsley
  • 1 bay leaf
  • Worcestershire sauce to taste
  • salt and pepper to taste
  • french bread, thinly sliced and toasted under broiler
  • gruyere cheese, thinly sliced
  • parmesan cheese, grated


  1. Preheat oven to 400 degrees.
  2. Melt butter in ceramic dutch oven or heavy bottom stock pot on stove top add onions.
  3. Put in oven with lid on for 1 hours.
  4. Place on stove top and add minced garlic, cook 2-3 minutes.
  5. Turn heat off and add wine.
  6. Turn heat on medium and cook for 5 minutes.
  7. Add chicken and beef broth.
  8. Add Worcestershire sauce, salt, and pepper to taste.
  9. Add thyme, parsley, and bay leaf.
  10. Return heat to a boil then simmer for 30 to 60 minutes.
  11. Serve with french bread toasts set over the top of individual servings of soup, topped with gruyere cheese, and melt under broiler just until lightly browned.
  12. Shred parmesan cheese on top right as served.
  13. Enjoy!


French Onion Soup by


If your wondering about the alcohol in this recipe… most of it simmers off but a little bit will stay.  It actually ends up being pretty close to the same amount left  as the vanilla we bake with all the time so no worries.

French Onion Soup is much easier to make than you ever imagined AND it tastes even better!

I hope your week is going well… it’s flying by!  Happy Thursday 🙂

xoxo~ Ruthie


Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  1. […] French Onion Soup from What’s Cooking With Ruthie […]

  2. ami says:

    it would have been helpful for me to know how long to cook w/ the garlic before adding the wine. Also, the directions do not say when to add the thyme, bay leaf and parsley. I assumed that you add it before you boil for the 30 to 60 minutes.

    • Ruthie says:

      Hi Amy. I usually cook the garlic until it’s fragrant… a couple of minutes should do it. You’re correct on the herbs and I’ll fix the recipe now… sorry and thanks for the heads up. I hope that it turned out well- we sure love it! xoxo~ Ruthie

  3. Hannah says:

    Do we slice the yellow onions before they go into the Dutch oven?

    • Ruthie says:

      Yes, mam… I just added those instructions to the recipe! Thank you for asking so I could fix it 🙂 Enjoy this delightful soup… xoxo~ Ruthie

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