This easy and delicious soup has been a star at the Kimball Museum in Fort Worth, Texas for as long as I can remember. You can fix it at home, grab a corner table with a checkered tablecloth, put a beret on your head, and you will be transported to a French bistro. Bon Appetit!

French Onion Soup

Yield: 6 cups  Serves: 3-4


  • 6 cups thinly sliced onions
  • ¼ cup butter
  • 2 Tablespoons butter (for toast)
  • 5 cups beef stock
  • 3-4 oz. red or white wine (optional)
  • 6 thick slices French bread
  • 1 ½ cups grated Swiss cheese (six ounces)


  • Cook the sliced onions in ¼ cup butter over low heat, stirring frequently until they are golden brown. This will take about 30 minutes.
  • Sprinkle with a little flour, and when this is well blended, gradually add the beef stock.
  • Bring the soup to a boil, stirring constantly.
  • Lower heat and simmer for 20-30 minutes.
  • Add the wine at the last, if you like, and taste for seasoning.
  • Butter the bread and toast it under the broiler or in a hot skillet.
  • To serve the soup gratin, put the soup in ovenproof bowls then add the toasted bread.
  • Top with grated Swiss cheese and broil until the cheese begins to brown.


  • Cook the onions slowly over low heat
  • Use a hearty beef stock