• 1 head of garlic (minced)
  • 8 white onions (sliced)
  • ½ stick of butter
  • Olive oil
  • Salt and pepper
  • 3 quarts chicken broth (preferably organic)
  • Fresh thyme (about 20 sprigs)
  • 4 bay leaves
  • 1 bottle white wine (Sauvignon Blanc)
  • French baguette
  • Gruyere cheese


  1. Sautee the onions in olive oil and about a tablespoon of butter for about 30 minutes or until the onions are translucent. Add salt and pepper. Start at medium temperature and slowly turn it down to low, adding small cubes of butter every five minutes or so and stirring so the onions cook evenly.
  2. Add about 2 cups of white wine and let simmer for about 10 minutes until the alcohol evaporates. Add the chicken stock, thyme, bay leaves, garlic, salt, and pepper, about two cups of wine, a cup of water and let it simmer at low temperature for 4 to 5 hours (the more it reduces, the better it will taste). Taste it frequently and add more condiments, including wine to taste.
  3. Slice the bread into 1-inch-thick slices and layer with grated cheese. Bake it in the oven at 350 degrees F for about 20 minutes or until the cheese on top is completely melted and has browned a little bit. To serve place the toasted slices of bread on top as shown in the photo.

Makes: Approximately 10 servings | Total Time: 1 hour plus simmering time

About the Chef


Name of Chef: Geraldine Von Borstel
Community: San Elijo Hills
Interests: Cooking, travel, blogging, attending local wine and food events, and hiking
Favorite Local Activity: I like to attend food and wine events to gets inspired and see what is new in the city. During the weekends I enjoy cooking and posting my recipes on my blog at Traveling and cooking are interrelated to me because traveling has allowed me to improve my cooking tremendously and I get to relive a moment of my vacation through the dishes I prepare at home.
About the Recipe: I had this version of the classic French onion soup at a French café in Prague. After a few attempts I came up with this easy and delicious recipe. This soup is a perfect make-ahead dinner dish and it also freezes very well. Enjoy!
About the Chef: I enjoy cooking and traveling very much. I believe that the best way to get to know a city is through its food and that a big fancy kitchen and culinary training are not required to make wonderful restaurant-style meals – including the ambiance.

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