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5 from 1 vote


Prep Time5 hrs 36 mins
Cook Time5 hrs 36 mins
Course: Soup
Cuisine: American
Servings: 4 bowls
Author: Diane @Recipes for our Daily Bread


  • 1/2 cup unsalted butter
  • One tablespoon flour
  • 6 cups thinly sliced Vidalia onions OR other sweet onions
  • 1-1/2 teaspoons seasoned salt
  • Two teaspoons black pepper
  • 1-1/2 teaspoons Italian seasoning
  • Three tablespoons Worcheshire Sauce
  • Six springs Thyme or 1-1/2 teaspoons ground Thyme
  • 6 cups beef stock
  • 3 cups garlic croutons
  • 8 to 12 slices Swiss or Gruyere cheese - depends on the size of the opening of your bowl
  • Four oven-safe soup bowls


  • In a large skillet, melt the butter over medium heat.
  • Add the thinly sliced onions and bring onion to a simmer.
  • Stir the onions often.
  • Cook the onions 15 to 20 minutes until translucent. The longer you cook the onions, the sweeter they will be. ¬†Watch and stir the onion often. Do not burn them.
  • Season with salt, pepper, Italian seasoning, and Worcheshire Sauce
  • Add the flour to the onions and cook 2 to 4 minutes.
  • Whisk in the beef broth and bring to a low simmer.
  • Add the Thyme and Simmer for 20 minutes.
  • Preheat the broiler
  • Ladle the soup into four soup bowls.
  • Put the soup bowls on a baking sheet.
  • Cover each bowl with two slices of cheese.
  • Add 3/4 cup croutons on top of the cheese
  • Next, add a piece of cheese on top of the croutons.
  • Put the soup under the broiler just until the cheese melts.