Chef Pachuco'S French Onion Soup Recipe

Name: Chef Pachuco'S French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs red onions (thinly sliced); 1/2 cup butter (one stick); 1 1/2 teaspoons black pepper (freshly ground); 2 teaspoons white sugar; 3/4 cup all-purpose flour; 1 cup wine (red or white, I only use that which I would actually drink); 3 (49 ounce) cans beef broth (Swanson's); 2 teaspoons salt; 1/4 teaspoon rosemary; 1/4 teaspoon thyme; 1/4 teaspoon marjoram; 3 bay leaves; 2 French baguettes (French Bread loaves); 16 slices provolone cheese (sliced and smoked)

Servings: persons

5 lbs red onions (thinly sliced)
1/2 cup butter (one stick)
1 1/2 teaspoons black pepper (freshly ground)
2 teaspoons white sugar
3/4 cup all-purpose flour
1 cup wine (red or white, I only use that which I would actually drink)
3 (49 ounce) cans beef broth (Swanson's)
2 teaspoons salt
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon marjoram
3 bay leaves
2 French baguettes (French Bread loaves)
16 slices provolone cheese (sliced and smoked)

1
Melt butter in a large stockpot (6 quarts or larger). Stir in sugar, herbs, and bay leaves. Cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn).
2
Stir in flour until well blended with the onions and pan juices. Add wine and beef broth. Heat to boiling. Reduce heat to low. Cover and let simmer for 2 hours.
3
Cut 1 inch thick slices of French baguette bread (depends on how many you are serving). Toast the bread at 325 degrees, until golden brown (about 10 minutes).
4
Ladle the soup into oven-safe bowls or crocks. Place one slice of toasted bread on top of the soup in each bowl. Place a piece of the smoked provolone cheese centered on top of each piece of bread. Place all bowls on a baking sheet for easier handling.
5
Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lbs red onions (thinly sliced), 1/2 cup butter (one stick), 1 1/2 teaspoons black pepper (freshly ground), 2 teaspoons white sugar, and more.

Yes, Chef Pachuco'S French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Pachuco'S French Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions