Video Recipe


  • 2 – 3 large Onions
  • 1 Litre (4 cups) Beef Broth
  • Butter
  • Olive Oil
  • Bay Leaves
  • 1/3 cup Port or Red Wine
  • Salt & Pepper
  • Swiss Cheese (Gruy√®re preferably)
  • Baguette


  1. Slice onions to 1/8″ to 1/4″ thick.
  2. Bring a pot to medium high heat and add a knob of butter and a few tablespoons of olive oil.
  3. Add onions, cover for 2 minutes.
  4. Remove lid, stir, reduce heat to medium and cook for 20 – 30 minutes, stirring regularly. You’re going for a golden brown color here – avoid burning them at all costs.
  5. Add the port to deglaze the pot by scraping all the brown bits off the bottom.
  6. Add freshly cracked black pepper.
  7. Add stock, 2 bay leaves, and bring to a boil.
  8. Reduce heat to low and simmer for at least 30 minutes.
  9. Grate cheese, and slice two pieces of baguette for each bowl (a stale baguette, or slightly toasted is best, but a regular ‘ol fresh baguette works too).
  10. Taste broth and add salt if required (usually the broth is salty enough).
  11. Add soup to bowl, followed by baguette, and cover with cheese.
  12. Place under broiler for 2 – 3 minutes until cheese starts to turn golden brown.
  13. Enjoy!