French Onion Soup with Beaufort and Fol Epi

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At a glance
10 - 12
3.5 pounds of thinly sliced onions
7 Tbsp butter or olive oil
2 Tbsp canola oil (optional)
4 cloves of garlic, chopped
1 tbsp sugar
3/4 cup all purpose flour
9 cups beef broth
2 tsp thyme leaves, ground, or to taste
3 bay leaves, whole or ground
2 tsp black pepper
1.5 cup dry white wine
1 loaf French bread, sliced thick
2 cups Beaufort and Fol Epi cheese, grated and mixed
1.5 Tbsp parsley, chopped


Heat butter and oil in large pot
Add onions, cook on low-medium heat for 30 minutes, stirring every few minutes until onions are brown.
While the onions cook, place cheese on the bread slices, then place on a baking sheet. Broil on medium until cheese begins to bubble.
Add garlic and sugar to the onions in the middle of the cooking time.
Sprinkle flour on the onion mixture, stir to thicken. Add beef broth slowly. Stir over low heat until soup is thickened.
Add thyme and pepper, then simmer for 25 minutes. Remove from heat and add white wine.
Place a slice of bread with cheese in the bottom of bowls and pour the hot soup over it.