French Onion Recipe
A Tippecanoe tradition; caramelized onions, beef stock and port wine topped with large crouton, melted swiss cheese, broiled to a golden brown.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
- 2
Add Stock and Wine
Once the onions are caramelized, stir in the beef stock, port wine, fresh thyme, salt, and black pepper. Bring the mixture to a simmer and cook for an additional 15 minutes.
- 3
Prepare the Croutons
While the soup is simmering, preheat the oven to 375°F (190°C). Slice the French bread into thick slices and place them on a baking sheet. Toast in the oven for 10-15 minutes until golden brown.
- 4
Assemble the Soup
Ladle the soup into oven-safe bowls. Place a toasted crouton on top of each bowl, then sprinkle the shredded Swiss cheese generously over the croutons.
- 5
Broil the Cheese
Place the assembled bowls under the broiler for 3-5 minutes, or until the cheese is melted and bubbly and has turned golden brown. Keep a close eye to prevent burning.
- 6