Serves: 4-6
Prep Time: 20 minutes
Cook Time: 1 hour

French Sunion® Soup


  • 1/2 stick of unsalted butter 5–6 Sunions, sliced
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme
  • 2 tablespoons stone ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup white wine
  • 6 cups beef stock
  • 1 bay leaf
  • Salt and fresh black pepper, to taste
  • Baguette, sliced and toasted
  • Gruyère cheese, shredded


  1. Melt butter in dutch oven on medium-high heat. 
  2. Add sliced Sunions and cook until reduced by half and caramelized -- approximately 40 minutes, stirring occasionally. Do not let them burn.
    Add garlic, thyme, mustard, and Worcestershire sauce and stir. Sauté for 1 minute.
    Deglaze with white wine, making sure to scrape up all the bits on the bottom of the pan -- this is all the great flavor!
    Stir in beef stock and bay leaf and cover.
    Simmer 10-15 minutes. Remove bay leaf.
  3. Distribute soup into individual crocks. Place toasted baguette slices on top, followed by a generous pile of Gruyère cheese. 
  4. Preheat broiler to HIGH. Place crocks under broiler until the cheese is bubbling and slightly browned, about 2-4 minutes. (Make sure to keep an eye on it!)
  5. Remove from oven and let sit for 5-7 minutes.
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