Soup Week: Caramelized French Onion Soup - WCAX.COM Local Vermont News, Weather and Sports-

Soup Week: Caramelized French Onion Soup

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Shari Dutton from Three Bean Cafe in Randolph shares the recipe for Caramelized French Onion Soup. Watch the video to see.

Caramelized French Onion Soup

8 Servings


  • Olive Oil - 1/2 cup+
  • *Onions - sliced thin 'frenched' - 8 cups
  • Garlic cloves - 8 peeled and smashed
  • Fresh Thyme - 5-8 springs, picked and chopped
  • **Stock/Water - 3-4 Quarts
  • Salt
  • Pepper
  • Baguette, Crusty bread or Gluten Free Bread
  • Gruyere Cheese Vermont Creamery Coupole and/or Cremont Goat Cheese


In a stockpot heat oil on medium heat. Add sliced onion and cook until soft, sweet and transparent - about 15 minutes. Stir frequently to avoid burning. Add a sprinkle of salt and pepper to layer flavors. Continue to cook until onions take on a dark caramel color. Add garlic and stir into onions. Cook until liquid has partially evaporated. Dust onions with cornstarch and continue stirring until dissolved and thickened. Add thyme and 3 quarts of warm stock/water. More can be added if still too dense. Taste and season. Taste again and adjust seasoning.

Separately slice baguette or bread to fit size of ovenproof bowl/cup and lightly toast. Top with thin sliced cheese and melt to golden brown. Melting can be done in broiler, oven on top rack or with blow torch! Either way DO NOT STOP WATCHING!! as cheese will brown quickly.

Ladle hot soup into cup/bowl and top with crouton. OR place cheeses on top of soup and melt. Your choice.

Grab a spoon and napkin, close your eyes and eat!!

*Onions come in all shapes and sizes. Sugar content is key so pick varieties that are sweet and colorful. Older onions tend to be 'crying' onions so choose fresh, crisp ones.

**Stock, water, broth and wine can all be interchanged. Flavor is the goal but these days with as many varieties of food restrictions as onions!

Ingredients can be rearranged, added or omitted.

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