This is my absolute favorite soup. I have slightly deviated from the classic, but I think that it made it even better.


  • 2 small/medium yellow onions or one large, sliced.
  • 2 cloves garlic, minced.
  • 3 cups beef stock.
  • 1 cup red wine.
  • Croutons, preferably homemade.
  • 4 thin slices good swiss cheese.
  • salt and pepper.
  • thyme.
  • olive oil.


  1. In very large cast iron skillet, heat a few tbsp olive oil on medium. Add onions. 
  2. Cook for 20-25 minutes until caramelized. Do not add salt and do not stir very often. 
  3. Add garlic, salt, pepper, thyme, and red wine and cook 1-2 minutes. 
  4. Add stock and cook about 15 minutes, until the flavors are blended. 
  5. Ladle soup into ramekins and add croutons and cheese. 
  6. Put in oven under broiler on high for about 5 minutes.
  7. Enjoy!