French Onion Soup

*This is a recipe that I’ve had since 1998! I’ve made it quite a few times and decided to share it with YOU from the “other” site.  I’m thinking I need to make this for Mark soon as it’s one of his favorite soups … fingers crossed that he can tolerate it! 

I’ve made this specific recipe a few times, but then I get distracted with a newer recipe and try that … and ALWAYS have to listen to Hubby ask why I don’t just stick with the first one I have… he’s right.

So, Saturday, it was a nice, sunny, BEAUTIFUL day, high of around 86. But the nights are getting a little cooler, and this morning it was 72 when I went outside at 8am … hence, it’s FALL TIME in Paradise, time to make soups!

The sprinkler dudes were here making repairs, and since they were digging up in the back yard, I didn’t really want to toss on the ole bikini and jump in the pool to float … just not my idea of cheap thrills, you know? 😉

So, again, I made soup.  AND I used what we had on hand … it’s a miracle, don’t you agree?!

Here’s what you need ….

3 lbs of onions, make sure ONE is a sweet onion, and ONE is a red onion

1/2 pound smoked bacon

2 tbs thyme

12 cups beef stock

1/2 cup dry vermouth or white wine

1 tbs sea salt

black pepper to taste

1 tbs dry sherry

6 ounces sliced provolone, gruyere or mozz cheese (whatever you have will work)

6 slices of baguette or other thick bread

Cut your bacon up in 1/2 inch or so pieces and cook in a LARGE heavy bottom pot til crispy.

While bacon is cooking, slice your onions thin, thin, thin. I use a mandoline, and I asked Hubby how on earth I sliced all those onions back in the day so thin before I had this thing? He said it wasn’t pretty … hmmm … I think I need to hold back a bowl of soup from him …

Remove bacon to a lined bowl to drain and toss the onion slices in, on top of the bacon fat, add the 2 tbs thyme. Give a quick stir to mix everything up and then let the onions sit there, undisturbed for about 10 minutes, give them them a quick stir again and really leave them alone for about 20 minutes so they can caramelized. The secret is to NOT TOUCH the onions … hard as it may be.

Once onions are caramelized, pour in the 1/2 cup of vermouth to deglaze. Allow to cook a minute or so and then pour in the broth and season with salt and pepper.

Bring to a boil and then reduce heat to a simmer. NOW, add in your bacon and sherry. Let simmer for 45 minutes to an hour and marvel at the lovely, deep color of the broth. Yummm.

When ready to serve:

Toast the slices of bread under broiler. NOTE: I always drizzle a bit of olive oil on the bread just to give it a little more ‘richness’

Place oven proof bowls on a baking tray.

Place bread slice in bowl, ladle a generous portion of soup over the top. Add a slice of cheese carefully over the top of the soup.

Place in oven under broiler until cheese is melted and bubbly, 2 to 3 minutes. Serve up and warn everyone that a) the bowl is HOT and b) the SOUP is hot …


FYI … we served these with some awesome roast beef sliders … never got around to making the ham & cheese ones and Hubby said that this soup needed a beefy dish to go along … watch for THAT recipe soon!

Looking forward to sharing with some of these GREAT Parties … go check them out!

#Soup    #DinnerAtHome   #SavingMoney

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


Author: The Mark & Jan Show

Hi! We are Mark and Jan. Highschool Sweethearts living in Paradise and fast forwarding to our retirement days! We have 2 kids, both young adults now, a grandbaby that was born on 12/29/18 (3 weeks sooner than anticipated!) and we have 2 cats ... more than enough!

One thought on “French Onion Soup”

  1. I love French Onion Soup and your recipe looks delicious! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
    Miz Helen

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