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french onion soup topped with melted cheese
Submitted by angie bezak

French Onion Soup


5 tablespoons unsalted butter, cut into 5 pieces
2 pounds onions, sliced
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon unbleached, all-purpose flour
4 cups beef stock
1/3 cup sherry
1 teaspoon chopped fresh thyme
1 bay leaf
½ baguette, cut into ½” slices
8 ounces Gruyère, shredded


Place butter in a 3-quart, microwave safe casserole dish and place in Cuisinart® Convection Microwave Oven with Grill. Melt butter by selecting microwave at half power (PL 5) for 45 seconds; continue to microwave using 10-second increments until just melted. Add the onions with a pinch of salt and pepper and microwave on full power (PL 10) for 10 minutes until soft. Once onions are soft, select Combination Fast Bake at 375°F and cook onions in 15-minute increments until they have softened further and are golden in color, about 2 to 3 times. Stir in flour and microwave on high for 10 minutes; repeat on high for an additional 10 minutes. Stir and add the stock, sherry, remaining salt, ¼ teaspoon pepper, thyme, and bay leaf; microwave for 10 minutes. Stir once more and microwave for 20 minutes, halfway through cooking time cover the casserole.
Top the soup with a layer of the sliced bread and then top with the shredded cheese. Select the first Grill Combination (G-1) for 5 to 8 minutes until cheese is melted and golden.

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Makes ten 1-cup servings

Nutritional Information
Per Serving

Calories 214 (57% from fat) • carb. 12g • pro. 9g • fat 13g • sat. fat 8g • chol. 40mg • sod. 390mg • calc. 249mg • fiber 1g

This recipe can be prepared using the following Cuisinart® products:
Convection Microwave Oven and Grill

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