Classic French Onion Soup with Cheese

by Kathy and Bruce Jacobs

Ever made French Onion Soup out of doors? This one makes a great lunch, especially when combined with a simple salad.

The recipe is set up for a stockpot over the fire, but can be made in a large Dutch oven or over a propane stove as well.


  • 2 ounces unsalted butter
  • 2 1/2 pounds very thinly sliced onions
  • 8 - 12 cups reduced unsalted beef stock
  • Kosher salt
  • Black pepper
  • 12 slice(s) French bread, cut to 3/8-inch and toasted well
  • 8 ounces finely shredded Gruyere cheese


  1. Heat the butter in a stockpot, over a moderate fire.
  2. Add the onions and cook until golden or brown as desired
  3. Add the stock, bring to a boil, reduce heat, and simmer at least 20 minutes.
  4. Season to taste with salt and pepper.
  5. Ladle soup into individual soup bowls or gratin dishes.
  6. Top each with a slice of bread. Cover with grated cheese.
  7. Serve hot.