French Onion Soup with Emmental

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At a glance
4.5 tablespoons butter
1.5 teaspoon salt
2-3 large white onions, thinly sliced or diced
2 large red onions, thinly sliced or diced
1 48 ounce can chicken or beef broth
1 14 ounce can chicken or beef broth (if you use a large can of chicken broth use a small can of beef and vice versa)
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and pepper to taste
4 thick slices French or Italian bread
8 thin slices of Emmental cheese, warmed to room temperature
1/2 cup shredded Comté cheese, room temperature
4 pinches paprika


Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring often, until onions are caramelized. Mix in the chicken and beef broths, red wine and Worcestershire sauce. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 25 minutes, stirring occasionally. Remove and discard the herbs. Reduce heat to low and add the vinegar. Season with salt and pepper, them cover and simmer over low. Arrange bread slices on a baking sheet and broil on each side until well toasted. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks is a baking pan or sheet with rims. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of bread and sprinkle cheeses, to taste, on the bread.
Broil 5 minutes, or until bubbly and golden brown. As the cheese softens it will spill over the bowl and create a delicious cheese bubble.