French Onion Soup Recipe Ree Drummond. Watch how to make this recipe. For the soup  Preheat the oven to 4. F. Slice the onions in half from root to tip, then slice them thin. Melt the butter in a heavy ovenproof pot or Dutch oven over medium low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 2. Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. Some brown bits on the bottom of the pan are fine though. Return the pot to the stovetop over medium heat keep the oven on and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Raspberry Spritzer. Reduce the heat to low and let the soup simmer for 4. For the croutons Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. This-low-calorie-French-Onion-Soup-is-easy-to-make.jpg' alt='Easy French Onion Soup' title='Easy French Onion Soup' />Traditional techniques for caramelizing onions can take hours to deliver extrasweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes. Its quick and easy and tastes like French restaurant food from your own kitchen Servings 4. French Onion Chicken caramelized onions under melted gooey cheese all atop braised tender chicken with a French onion style sauce. An excellent option for dinner. This soup is simple to make after work. My husband thinks it is as good if not better than any weve ever had in a restaurant. Set aside. To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted. Serve immediately.