Slow-Simmered Beef and Herb Broth French Onion Soup

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich beef and chicken broth base simmered with fresh herbs and caramelized onions topped with crusty bread and melted cheese. This French recipe, ready in about 100 minutes, pairs unsalted butter, yellow onions, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 85 min Serves 5 French cuisine 340 cal/serving

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Ingredients

3 tbsp unsalted butter
5 large, thinly sliced yellow onions
1 tsp granulated sugar
5 cups beef broth
3 cups chicken broth
1/2 cup dry red wine
1 tsp Worcestershire sauce
3 fresh parsley sprigs
4 fresh thyme sprigs
1 bay leaf
1 small loaf, sliced French bread
2 cups shredded comté cheese
to taste salt
to taste black pepper

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Instructions

Step 1: Melt 3 tbsp unsalted butter in a large heavy pot over medium heat. Add 5 large thinly sliced yellow onions and 1 tsp granulated sugar. Cook slowly, stirring every 5 minutes, for 35-40 minutes until onions are soft, golden, and caramelized.
Step 2: Add 1/2 cup dry red wine and cook for 4 minutes, stirring to scrape up browned bits from the bottom.
Step 3: Tie 3 sprigs fresh parsley, 4 sprigs fresh thyme, and 1 bay leaf with kitchen twine. Add the herb bundle, 5 cups beef broth, 3 cups chicken broth, and 1 tsp Worcestershire sauce to the pot. Bring to a gentle simmer and cook uncovered for 40 minutes. Season with salt and black pepper.
Step 4: Preheat oven to 375°F. Arrange French bread slices on a baking sheet and toast for 8-10 minutes until crisp.
Step 5: Remove herb bundle from soup. Ladle soup into oven-safe bowls, top each with 2-3 bread slices, and cover with 1/3 cup shredded comté cheese.
Step 6: Place bowls on a baking sheet and broil for 4-6 minutes until cheese is melted, golden, and bubbly. Serve hot.