French Onion Soup

French Onion Soup

French onion soup gets its rich, intense flavor from the cooking of the onions; and while it does take some time to achieve this, the payoff is well worth it! There’s nothing more comforting on a chilly day than a piping hot bowl of this soup, filled with melt in your mouth onions and topped with a golden, cheesy crouton.


  • 1/2 cup butter
  • 2 lbs. yellow onions, thinly sliced
  • 1 clove garlic, minced
  • 3 tbsp. flour
  • 1 cup dry white wine
  • 1 bay leaf
  • 4 cups beef broth
  • 1 tsp. Susie Q's Santa Maria Style Seasoning
  • 1 tbsp. brandy
  • 6-12 slices french bread, lightly toasted
  • 1/4 lb. Gruyere cheese, shredded
  • 1/4 lb. Parmesan cheese, shredded


  1. Melt the butter in large stock pot. Add the onions and garlic and cook over medium heat for about 25 minutes, until well caramelized. 
  2. Stir in the flour and cook for 3 minutes. Add the wine and bay leaf, and simmer for another 3 minutes. 
  3. Add the beef broth and Susie Q's, cover and simmer for 45 minutes. Stir in the brandy when done.
  4. Ladle the soup into wide bowls and top with a slice of toasted bread. Sprinkle the bread and surface of the soup with shredded Gruyere and Parmesan.
  5. Place the soup bowls under a preheated broiler and cook until the croutons are golden brown and cheese is melted and bubbly.

Serves: 6