French Onion Soup Recipe

Burnt Onions
Maryse Chevriere


  • 6 onions, peeled, 3 cut in half, the other 3 sliced thinly
  • 2 tablespoons of butter
  • Two 26-ounce ounce containers of beef stock
  • 1 cup dry white wine
  • 1 dried bay leaf
  • Salt and pepper, to taste
  • 1 teaspoon of beef bouillon powder or two cubes (optional)

Though intended for our Make Your Own Epic Burger Adventure, this soup can also be eaten alone with a piece of sliced baguette and melted gruyère on top.


Cover the base of a sauté pan with a tablespoon of butter over high heat and add the onion halves until caramelized (Pictured right). Remove from heat and let them cool.

In a clean sauté pan, heat the remaining tablespoon of butter and add the onion slices over medium heat. Stirring occasionally, until browned and caramelized, about 15 minutes. Meanwhile, slice the cooked onion halves. Then add to the caramelized onions in the pan, cover with the beef stock, wine, bay leaf and season with salt and pepper. Add the bouillon powder or cubes, if using, for added flavor. Simmer for about 10-15 minutes, adjusting seasoning as necessary.


Continue on with the burger adventure...


Calories per serving:

206 calories

Dietary restrictions:

Balanced Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 25g 39%
  • Carbs 94g 31%
  • Saturated 15g 77%
  • Fiber 14g 55%
  • Trans 1g
  • Sugars 41g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 38g 76%
  • Cholesterol 61mg 20%
  • Sodium 2,961mg 123%
  • Calcium 329mg 33%
  • Magnesium 199mg 50%
  • Potassium 3,977mg 114%
  • Iron 7mg 36%
  • Zinc 4mg 27%
  • Phosphorus 713mg 102%
  • Vitamin A 197µg 22%
  • Vitamin C 56mg 93%
  • Thiamin (B1) 1mg 56%
  • Riboflavin (B2) 2mg 93%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 2mg 90%
  • Folic Acid (B9) 176µg 44%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 12µg 15%
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