Classic French Onion Soup

Serves 4-6

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Classic French Onion Soup

Classic French Onion Soup
Serves: 4-6


6 red & 6 Vidalia onions peeled, thinly sliced
Olive oil
¼ tablespoon sugar
2 cloves garlic, minced
8 cups beef stock or chicken stock
½ cup dry white wine
1 bay leaf
¼ tablespoon dry thyme
Salt and pepper
8 slices toasted French bread
1 ½ cups Swiss gruyere, grated
1 teaspoon parmesan cheese grated


1) Sauté the onions in the olive oil in a large sauce pot on medium high heat until well browned, but not burned, for about 30 minutes.
2) Add the sugar about 10 minutes into the process to help with the caramelization.
3) Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme.
4) Cover partially and simmer until the flavors are well blended, about 30 minutes.
5) Season to taste with salt and pepper. Discard the bay leaf.
6) For serving, use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowl or casserole dish. Cover with the toast and sprinkle the cheeses.
7) Put into the oven for 10 minutes at 350° F, or until the cheese
bubbles and is slightly browned.
8) Serve immediately.

Recipe provided by Bahamian Club at Atlantis

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