Cooking with Carson: French Onion Soup for the Soul

Temperature drops and Cougs, it is officially soup season



Be prepared to cry from the delicious taste and the handful of onions

CARSON HOLLAND, Evergreen columnist


Ahem. Apologies. 

It has been a while since I have been able to write so I thought I would come out swinging. Temperatures are quickly dropping so that means that soup season is just around the corner, if the weather is not going to be warm then my food better be. 

Maybe it is a controversial take but I tend to prefer heavier or heartier soups over the lighter ones. Give me a stew or beef and barley over a bone broth any day of the week. But if you have read the title or have had a psychic premonition about what I made then you will agree that French Onion is king. 

This recipe is affordable and makes a good deal of that soupy goodness, especially if you split the final bill with your friends. The flavors do not slack though. What part could you even complain about? 

Bread, cheese and soup. Mmmmm.

This recipe is a go-to on a cold fall day and is great to surprise your friends with. Feel free to increase or decrease the seasonings to your taste but this recipe produces a delicious and rich broth.

As you are keeping warm, make sure making this soup is on your list.

Hope you enjoy it!


3 tablespoons of butter

1 tablespoon of olive oil

3-4 large White Onions 

1 teaspoon Salt (dependent on taste)

Black Pepper to taste

1 cup Dry White Wine

1 tablespoon Flour

1 tablespoon Sugar

2 Garlic Cloves

French Bread

Gruyere Cheese 

Prepping the Onions

Cut Onions in half so you can cut on the grain (with the lines)

Using a sharp knife, cut onions thinly 

Toss onions in a small amount of salt

Heat olive oil and half the butter in a large pot

Add onions in, chop garlic very thinly

Caramelizing the Onions

Stirring often let onions soften for five minutes 

Over medium heat (do not let it burn) begin to caramelize onions adding garlic

Should take around 45-60 minutes

Heat broth in a saucepan and add sugar and flour to onions to help finish caramelizing

Final Step

Add 1/4 teaspoon of salt and cranks of pepper into both broth and onions 

Add wine and scrape the side of the pot, adding broth

Shred one-two cups of cheese

Let simmer for 10-20 more minutes

Cut bread and cover top in cheese, putting it in the oven to melt. 

Serve bread on top of soup


If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson