In the Kitchen with Emmett: French Onion Soup with variation

This soup can easily be made vegetarian, by substituting Vegetable broth for the Beef & Chicken broth.

To make about 6 servings


  • 3 cups Onions, sliced
  • 8 oz Mushrooms, sliced
  • 3 teaspoons Olive Oil
  • 2 tablespoons Dill
  • 3 cups Chicken Broth
  • 3 cups Beef Broth
  • 1/2 cup Red Wine
  • 1 clove minced Garlic
  • Salt and Pepper, to taste

French Bread, small slices and toasted
Gruyere or Swiss Cheese, shredded


• Saute Onions and Mushrooms with the Olive Oil, Garlic, and Dill
• Add wine and broth. Bring to a boil and simmer for half an hour or until onions and mushrooms are tender. Season to taste.
• Serve in one large or individual bowls.
• Top with toasted bread, sprinkle with cheese.