French Onion Soup

This recipe is modified from Wilderness Cuisine by Carole Latimer. The original recipe is for backpackers and therefore called for solely dehydrated vegetables and not very many spices or additions. This new version can be made at home with fresh ingredients! 


French Onion Soup

Serves 6 – 8


2 large onions, chopped

3 tablespoons butter

a squeeze of agave syrup or a pinch of sugar 

3 cups stock 





Bay Leaves 

Soymilk or half & half — 1/4 to 1/2 cup 

1 cup water

For serving: Sliced bread and Swiss cheese



Cook the onions in a covered saucepan on medium-high heat. After 15 minutes, uncover. Add the sugar and cook until onions are golden brown (30 – 45 mins).

Add the flour and stir for 5 minutes.

Add stock, water, salt, pepper, rosemary, marjoram, bay leaves, and soymilk. I recommend a lot of rosemary and a good amount of marjoram, but all these spices are to taste.

Bring to a boil, then turn the heat to medium and allow the soup to thicken. This should be a VERY thick soup. Most of the water and soymilk should evaporate, leaving you with a delicious and filling soup.


To serve, put a piece of whole-grain bread in the bottom of your bowl. Then spoon the soup into the bowl. Grate Swiss Cheese on top and wait a few minutes so the bread absorbs the soup and the cheese melts. 

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