French Four Onion Soup

French Four Onion Soup with Gruyere topped biscuit croutons

I don't know about you, but when dining out in a restaurant with my girls, we face the challenge of them wanting to order off the kids menu. There are too many tasty dishes in this world to order chicken fingers every time we go out to eat! So I put a rule of no kids menu in place. Doing this has made my girls have a much broader palate. French onion soup is one of their favorites. They often request to go to Rue de Jean just for this item. Since it is a family pleaser, I often make it at home and I'm always messing around with the recipe. This week I decided to incorporate all of the varieties of onions I always have on hand. The smell wafts through our house as the soup slowly cooks and it is absolutely dreamy. The girls love the presentation and of course the biscuits!

Truth be told, the taste isn't very different from our old mainstay of all white onions, as red onions are very similar to the white in taste when cooked down. However, since I always have a variety of onions on hand, it was a fun to experiment. Now the difference in the Gruyere versus Swiss is definitely noticeable. Please splurge on this "worth it" ingredient. This version of a classic dish is something you should try. I know you and your family will enjoy!

  1. In a large pot over medium heat, add bacon grease and all of the onions, except for the green onions, and sauté slowly for 45 to 55 minutes.
  2. Add the garlic and continue to sauté
  3. Add the wine, broth, and thyme bundle and let simmer for 30 minutes
  4. Preheat oven to 400°. Wrap the biscuit slices in aluminum foil and warm for 15 minutes. Then, split the biscuits in half and place them on a lined baking sheet and broil until crispy on both sides. Set aside.
  5.  Arrange oven safe bowls on an aluminum baking sheet and fill with the soup. Placed 3 to 4 crispy biscuits on top of the soup and cover with cheese. Broil until melted.
  6. Remove from broiler, sprinkle green onions and parsley over the tops, and serve.
  • 3 tablespoons bacon grease
  • 3 white onions, sliced
  • 3 yellow onions, sliced
  • 2 red onions, sliced
  • 10 cups beef broth
  • 3 cups dry white wine
  • 3 cloves garlic, minced
  • 5 stems fresh thyme, bundled with twine
  • 12 buttermilk biscuits, thawed then sliced in half


  • 2 cups freshly shredded Gruyere cheese
  • 1/4 cup chopped green onions
  • 1/4 cup fresh flat leaf parsley
I use the green onions to finish off the dish. Chopped green onions give a nice little crunch. Plus, with all the cooked down onions, it’s nice to have some fresh greens on top!
— Carrie