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French Onion Soup


Golden Toad's French Onion Soup

This is one of my favorites for cold Colorado nights! Who doesn't enjoy a nice warm savory soup? This one is sure to please. I find that caramelizing the onions in a slow cooker for 10 hours works great, and it makes the house smell great as well. Plan ahead. This soup should be started in the morning.


  • 6 (2-½# to 3#) Sweet Yellow Onions sliced thinly
  • 2 TBS Unsalted Butter (divided)
  • 2 TBS Olive Oil (+ additional for bread)
  • ½ tsp Sea Salt
  • 3 TBS All-Purpose Flour
  • 2 tsp Chopped Garlic (Christopher Ranch)
  • ½ tsp Brown Sugar
  • 2 Fresh Thyme Sprigs
  • 1 Fresh Rosemary Sprig
  • 8 Cups Beef Broth (8 Cups Water & 8 tsp Better than Bouillon Beef Base – heat in Microwave)
  • ½ Cup Dry White Wine (Pinot Grigio)
  • 2 Bay Leaves
  • 1 tsp Golden Toad Prime Steak Rub
  • Fresh Cracked Black Pepper to taste
  • Sherry (Fino or Manzanilla)
  • 6 slices of Baguette (1” thick)
  • 2 cups shredded Gruyere cheese
  • Chopped Flat Leaf Parsley


  • Add Onions, 1 TBS Butter, Olive Oil, and Salt to your slow cooker and heat on low for 10 hours stirring occasionally.
  • Start a 6qt Dutch Oven on the stove over medium heat. Add the remaining 1 TBS of Butter and Flour and stir for a few minutes to cook out the raw Flour taste.
  • After Onions are caramelized, add them to your Dutch Oven.
  • Add the Beef Broth slowly stirring well to incorporate.
  • Add the Garlic, Brown Sugar, Thyme, Rosemary (use an herb/tea strainer ball for the herbs). Bring to a boil.
  • Add the Dry White Wine, Bay Leaves, and Golden Toad Prime Steak Rub.
  • Turn down heat to low and simmer for 45-60 minutes uncovered.
  • Remove herb strainer.
  • Season with Fresh Cracked Pepper to taste.


  • Preheat oven to 350°.
  • Brush the Olive Oil onto the Baguette Slices, place on baking sheet, and brown up in the oven for 5-10 minutes.
  • Place oven safe bowls onto baking sheet.
  • Add ½ tsp Sherry to each bowl.
  • Ladle Soup to each bowl.
  • Top Soup with a slice of toasted Baguette and a generous amount of grated Gruyere.
  • Bake for about 10 minutes, until cheese is melted, then turn oven to broil and broil for 1-2 minutes until the Cheese is bubbly and browned.
  • Remove carefully from oven and let cool for 5 minutes.
  • Garnish with chopped Parsley.


Golden Toad

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