Blonde French Onion Soup
Prep time
Cook time
Total time
A deliciously creamy twist on the classic version.
Serves: 4 servings
  • 2 pound yellow onions, halved and thinly sliced
  • 5 tablespoons butter
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 4 cups quality chicken stock (vegetarians: use vegetable stock)
  • 2 cups heavy cream
  • ½ teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 4 1-inch slices baguette bread
  • 1 cup shredded Castello Aged Havarti or other quality aged, flavorful cheese
  • Chopped fresh parsley for garnish
  1. Melt the butter in a Dutch oven over medium-low heat and add the onions and sugar. Cover and cook for 20 minutes, stirring occasionally. Uncover, increase the heat to medium and cook until lightly browned, another 20-25 minutes.
  2. Add the flour and stir until incorporated. Add the white wine and bring to a rapid boil for a minute. Add the chicken stock and salt, return to a boil, reduce the heat and simmer, covered, for 25 minutes. Add the cream and thyme and cook for a few more minutes to heat through.
  3. Preheat the oven to 400 degrees F. Place the baguette slices on a lined cookie sheet and sprinkle with the cheese. Bake for a few minutes, just until the cheese is bubbly and the edges of the baguette are lightly browned. Ladle the hot soup into bowls, place a cheese-baked baguette in each bowl and serve immediately sprinkled with a little fresh chopped parsley. Alternatively, place the unbaked baguette slices in oven-proof bowls, sprinkle with cheese, and bake. Carefully remove the hot bowls from the oven and serve immediately.
Do not rush the caramelizing process of the onions, it is critical for the final flavor of the soup.
Recipe by The Daring Gourmet at