French Onion Soup


French Onion Soup is a wintertime favorite for us!  Once the weather turns, my husband nearly begs me to make French Onion once a week.  This recipe is perfect with a toasted baguette and melted provolone or swiss.  But if you want to experience some serious umami, try this unconventional twist; tuna.

Tuna?  You bet!  Add a dollop of white albacore tuna salad on top of that toasted baguette and finish with a spoonful of soup.  Trust me on this one!

Serves 4-6



  • 2 Extra-large Walla Walla Sweet Onions, thinly sliced
  • 2 Tablespoons  of Olive oil
  • 2 Tablespoons of Grass Fed Butter
  • 1 Tablespoon of sugar
  • 3 Tablespoons of flour
  • 1 teaspoon of Kosher salt
  • 4 cups of organic low-sodium vegetable broth
  • 1/2 cup of dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 large sourdough or french baguette
  • Sliced provolone or swiss cheese

For Tuna:

  • 5 oz. can of White Albacore Tuna in water, drained
  • 2-3 Tablespoons of full-fat mayonnaise
  • 1 Tablespoon of course ground Dijon Mustard
  • 2 Tablespoons of dill relish
  • 1/4 teaspoon of Kosher Salt
  • 1/2 teaspoon of fresh ground black pepper


Using a large skillet or crockpot with a saute' setting, heat oil and butter over medium-high heat.  Add onions, cover and saute' until soft and translucent.

Next add sugar and salt, then cook uncovered for 5 minutes.  Add flour and cook for 2 more minutes -onions will be doughy.

If using a skillet, transfer onions to a crockpot and turn on low.  Add vegetable broth and wine, and cook on low for 4-6 hours.

Time to make the tuna!  Mix all tuna ingredients together in a medium bowl.  Cover and place in refrigerator until just before serving.

5 minutes before dining, turn oven to broil.  Cut baguette in half and top with slices of cheese.  Broil 2-3 minutes or until cheese is bubbly and browned. Remove from oven to cool 1 minute.  Top with dollops of tuna and serve with the soup.  Enjoy by spooning the soup over each bite of tuna-covered bread.  Delish!

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