French Onion Soup

When I was five months pregnant with our daughter, May of 1981, my husband and I were invited to Maui as a reward for my husband’s sales success. While there with about 25 other couples, we purchased a box of about four dozen Maui Onions, and a box of pineapples. I really did not know what to do with that many onions except give them away as gifts. A friend of ours on the trip gave me this French Onion Soup recipe and it has been a family favorite ever since. And it has gotten better over the years, because I became a better cook over the years!



6 – 8

Total Time:

3 hours

To Roast the Pumpkins


  • 12 red onions or sweet Maui onions

  • 1 Tbsp. olive oil

  • 2 Tbsp. sweet butter

  • 1 Tbsp. sugar

  • 1 tsp. salt

  • 3 Tbsp. all-purpose flour

  • 3 C. chicken broth (undiluted) or vegetable stock

  • 4 C. beef broth (undiluted) or vegetable stock

  • 2 tsp. Dijon mustard

  • ¼ C. dry vermouth (preferred) or white wine

  • Salt and pepper to taste

  • 8 pieces of toasted French bread slices (about ½ inch thick)

  • 2 to 3 C. shredded Gruyere cheese

  • 1 egg yolk or 2 Tbsp. Cognac (preferred)



Slice the onions in ¼ inch round slices, then slice the rounds in half.

In a large soup pot, sauté the onions in butter and olive oil for two hours, on low heat, stirring often.

After 30 minutes, sprinkle the onions ,with salt, pepper and sugar.

After another hour, sprinkle flour over the onions and stir until it dissolves. Let onions continue to simmer for remaining 30 minutes.

Bring both soup broths to a boil.

Add the broth to the onion mixture and stir to blend.

Add the wine, mustard and seasoning and continue to simmer partially covered for 30 to 40 minutes, stirring occasionally to be sure onions are not sticking to the bottom of the pot. When the soup is finished cooking, stir in the Cognac.

Fill individual oven-proof soup bowls with soup, leaving about ½ inch at the top.

Place toasted French bread slices on each of the soups. Top with a handful (about 1/3 C.) of grated cheese on each.

Arrange the bowls on a cookie sheet and place on the second rack in the oven.

Turn Broil on to high and broil for two to three minutes, until the cheese is golden brown and bubbling, and a bit crispy at the edges.

Serve immediately.

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