Ode to Onions: Our Favorite French Onion Recipes & Dishes to Try

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1. Slice the onions into ¼-inch slices. Melt the butter in a large Dutch oven over medium-low heat. Wait until butter begins to foam, then add the onions and toss and coat them in the butter. They will almost fill the pot. Leave them uncovered as they cook.

2. The onions will caramelize slowly, roughly 1 hour or even up to 90 minutes. Stir them every 10 to 15 minutes. Once the onions begin to caramelize, be careful they don’t burn. Add a splash of wine if needed, using a wooden spoon to incorporate the brown bits from the bottom of the pot.

3. When the onions are richly caramelized, sprinkle the flour over them and cook for 2 minutes. Add any remaining wine and increase the heat to medium.

4. Add the beef broth, chicken broth, Worcestershire sauce if using, bay leaves and thyme tied with kitchen twine or encased in a small cheesecloth bag. Simmer over medium heat for 40 minutes with the lid cracked. Remove the bay leaves and thyme stems. Season to taste with salt and pepper.

5. Soup may be made ahead; the flavor is even better the next day. To serve, be sure soup is warmed through.

6. Preheat the oven to 400 degrees. Slice the baguette into ½-inch-thick slices and arrange slices on a baking sheet in a single layer. Brush the tops with olive oil and bake for about 5 minutes or until toasted. Remove pan from oven, top each slice with grated cheese and bake until the cheese melts and begins to bubble (about 3 minutes).

7. Ladle the warm soup into bowls and float a couple of the cheesy croutons on top. Serve immediately.

Caramelized French Onion Dip 

A sweeter, more tempered take on chips and dip.

• 2 tablespoons olive oil
• 1 1/2 cups onions, diced
• 1 3/4 cups sour cream
• 1/2 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon kosher salt

Directions | In a sauté pan over medium heat, cook the onions in olive oil until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

View our original recipe posting and more recipes here.

Try this Local French Onion Fondue

Friends, you’ve gotta order the fondue. For a true treat-yourself snack for the season, Chef Sarah Janego at The Burrow in Traverse City executes an irresistible French Onion Fondue with inspiration from restaurant owners Adrienne Brunette and John Larson. Brunette says the two enjoyed a similar dish in Chicago on a blustery winter day, and wanted to delight us all with a version made with Northern Michigan-style raclette from Leelanau Cheese. The fondue comes to the table gently bubbling in its own cast iron skillet, a cozy blanket of melted cheese over tender caramelized onions, with crispy bread to dip. It’s a delicious little gift.

TO PAIR: Beverage Director Austin Burt recommends BOS Wine’s Dry Riesling to cut through the richness of the fondue. It’s made with grapes grown on Old Mission Peninsula.

— Emily Tyra