Bistro French Onion Soup

A rich, savory and satisfying soup recipe, with caramelized red onions and savory seasonings simmered in a beefy broth. The pièce de résistance? Ooey, gooey melted Swiss and Parmesan cheese. Make the soup ahead and be ready for a quick supper. Just reheat and top with the toasted French bread and cheese.


  • 3 tbsps Crystal Farms® Butter
  • 5 medium red onions, thinly sliced
  • 1/2 tsp dried thyme leaves
  • 7 cups low-sodium beef broth
  • 1 cup dry red wine or low-sodium beef broth
  • 2 tsps Worcestershire sauce
  • to taste coarse salt and freshly ground pepper
  • 12 thick slices regular whole-grain French baguette, toasted
  • 1 cup (4 oz) Crystal Farms Shredded Swiss Cheese
  • 3 tbsps shredded Crystal Farms® Parmesan or Romano cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Swiss Cheese


  • Melt butter in a soup kettle over medium heat. Add onions, thyme, salt and pepper; cook and stir about 25 minutes or until onions are very soft and golden brown.
  • Stir in broth, wine, and Worcestershire sauce; bring to a boil. Reduce heat; simmer 15 minutes.
  • Meanwhile, heat broiler to high. Ladle soup into 6 heatproof soup bowls or crocks. Arrange 2 slices bread on each bowl; sprinkle with cheeses. Place crocks under broiler for 2 to 3 minutes or until cheese is browned and bubbling.*

* Or melt cheese on French bread slices and place on top of hot soup.