Wolfgang Puck's French Onion Soup


by Liegh-Ann


Posted on November 9, 2011 at 6:00 PM

Updated Wednesday, Oct 30 at 10:17 AM

This French Onion Soup with Greyer is the perfect dish for a chilly evening. It’s quick and easy to prepare.

French Onion Soup with Gruyère


3 Tablespoons Butter
3 Large Onions, thinly sliced
1 Tablespoon Flour
4 Cups Wolfgang Puck Beef Broth
1 Bay Leaf
2 Tablespoons Brandy
4 Slices Crusty French Bread, sliced 1/2" thick
1 1/2 Cups Gruyère Cheese


Melt butter in a soup pot over medium heat. Add onions, stirring occasionally for 15 minutes. Add flour, stirring constantly for 2 minutes. Stir in beef broth and bay leaf, scraping up browned bits, and bring to a boil. Reduce heat, cover and simmer 15 minutes. Remove bay leaf. Stir in brandy. Set oven to broil. Place French bread slices on sheet pan and top with shredded Gruyère, packed tightly. Broil until bubbly and slightly browned. Ladle soup into bowls and top with French Bread.