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French Onion Soup

Soups are some of my favorite things to make.  I strongly believe that when you are eating healthy, you still have to eat foods that taste good. Everything in moderation. 

  • 2 1/2  pounds Sweet onions, sliced thin
  • 3 Tablespoons butter
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 1 1/2  teaspoon salt
  • 1 1/4  teaspoon pepper
  • 4 cups beef broth
  • 2 cups chicken broth
  • 3/4  cup white wine
  • 8 ounces grated  Gruyere cheese
  • 1 Clasen’s Classic baguette, cut into ½ inch slices


In a heavy bottomed pot, sauté onions in oil and butter for 15 minutes on medium low, being careful not to burn the onions. 

Add 2 tablespoons sugar, and thoroughly blend.  The sugar augments the natural occurring caramelization process. Cook the onions on medium heat uncovered, stirring often, until the onions are a rich golden brown, about 25 minutes.  

Deglaze the pot with wine, scraping the bottom of the pot. This will loosen any browned bits, and will enhance the flavor of your soup.  Bring to a boil. Add beef broth, chicken broth, salt and pepper.  Bring to a boil again. Cover and simmer on low for 30 minutes. You don’t need to stir the soup, just keep an eye on it making sure it is simmering. Do not boil too hard or the onions will turn to mush.  

Lightly toast slices of baguette and set aside. You can use either one or two slices per bowl of soup. Taste your soup. It should be rich and oniony with a pleasant sweet undertone.  Season to taste with salt and pepper.  

Turn you oven to broil. Ladle the soup into ovenproof bowls, about 3/4 full. Place one or two baguette pieces on top. Sprinkle with desired amount of cheese. Place the bowls on a rimmed baking sheet and place on the middle oven rack under the broiler for 4 minutes or until you have desired color.  
At this point do not take your eyes off the soup while under the broiler. It can burn very easily.  Bon Apetit!