There’s something about a cold winter's day that makes me crave French onion soup. Wait! Who am I kidding? I crave French onion soup virtually all the time. It's just that there's something about eating it while sitting in front of a fire on a cold winter day that makes me feel like I have my life together and am an adult. Again, who am I kidding?

If there's an onion soup recipe, I've probably tried it. I'm an equal opportunity recipe trier, but there's one recipe that's stood out above the rest and it's definitely my favorite and go-to. I think one of the reasons that I've fallen head over heels with this recipe is that it calls for red wine and let me tell you, adding that once ingredient enhances the flavor in wonderful ways (you can also add red wine when making beef stew for elevated flavor) that traditional onion soup recipes don't.

Thanks to Food Network chef, Tyler Florence, this is my favorite recipe and I'm super excited to share it with you!

Tyler Florence’s French Onion Soup


  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red cooking wine, about 1/2 bottle
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere


Melt the stick of butter in a large pot over medium heat and then add the onions,  garlic, bay leaves, thyme, and salt and pepper. Cook this until the onions are very soft and nice and caramelized which should be about 25 minutes. Add the wine to the pot and bring it to a boil. Once boiling, reduce the heat and simmer until the wine has evaporated and the onions are dry about 5 minutes. Toss the bay leaves and thyme sprigs. Dust the onions with flour and then stir. Turn the heat down to medium-low so that the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Once that's done, add the beef broth, bring the soup back up to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

In the last few minutes of the soup cooking process, preheat the broiler in your oven and arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere cheese and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup into bowls and float a couple of the Gruyere toasted baguette slices on top.

Or, you can do what I do and ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls in the oven to toast the bread and melt the cheese. When I do this, I use a crock and put it under the broiler. If you're going to try this, make sure you use something safe to put under the broiler!

[via Food Network]