Machine Shed Original Recipe: French Onion Soup



Soup season is here! There is nothing better than a hot bowl of soup on a chilly fall day.

Today, we are going to share with you the Machine Shed’s original recipe for French Onion Soup. Follow the recipe below, or download recipe card at the end of this post. 

Machine Shed French Onion Soup

Ingredients:

6 Onions, Thinly Sliced

3 Tablespoons Butter

1/4 Cup Sugar

4  14-Ounce Cans of Beef Broth

1 Cup Dry Red Wine

Instructions:

1. In a 4 Quart Dutch oven cook onions in hot butter over medium heat for 15 minutes or until tender, stirring occasionally. Stir in sugar the last 5 minutes of cooking.

2. Stir in the broth and wine. Heat through. Garnish individual servings with one slice of French bread, add Swiss cheese, melt and top with onion rings if desired. 

Makes 8 servings.

Download the Recipe Card

What’s your favorite fall-time soup? 

10 comments


  • Emily Luebke

    When you say to garnish the servings with french bread does that mean you would put the bread in the soup like croutons?

    Thanks!

    March 5, 2013
    • Yes you can put it in the soup like croutons or serve on the side for dipping.
      Enjoy!

      March 5, 2013
  • Ann Alt

    I’ve made the French Onion Soup following the recipe but having to change things up a little due to using what I had on hand without making a trip to the grocery store. I only had white wine, and that worked fine ..the red would have added to the depth of color I believe. I added a some fresh ground sea salt and finely ground pepper… and instead of beef stock, I had a beef soup base that I reconstituted– How did it turn out?.. It smells heavenly and sips of the broth show it is DEEELicious!!.. I’ve got it in the crock pot–and will let it cook slow untl noon—then will follow through with homemade croutons made from day old toasted rye bread and rounds of non-smoked provolone cheese melted on top. Sure sounds great for a murky Sunday here in Ohio

    September 25, 2011
    • Sounds delicious Ann! Definitely perfect for a murky Sunday. And your substitutions sound like they worked well for you.

      September 26, 2011
  • Ann Alt

    I’ve started the cooking process–and used a variety of nice sized onions so this morning I’ve begun the cooking process. Keep fingers crossed!!!

    September 25, 2011
  • Joel

    Can this dish be made without wine? And what about nutritional information (calories, carbs, fats, etc)?

    September 23, 2011
    • Tom Meade, Corporate Chef

      Joel, the soup can be made with out red wine, however, during the process of simmering the alcohol will be evaporated off if this is the concern.

      September 27, 2011
  • VickiT

    Oh thank you for this. This actually is one of my top favorites.

    September 22, 2011

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