Best 13 My French Onion Soup Recipes

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The classic French onion soup is a delicious and hearty dish that can warm you up on a cold day. With its rich, flavorful broth, caramelized onions, and melted cheese, it's no wonder why this soup is so popular. Whether you're a seasoned chef or just starting out in the kitchen, this guide will provide you with everything you need to know to make the perfect bowl of French onion soup at home. From selecting the right ingredients to mastering the cooking techniques, we'll walk you through each step of the process, ensuring that your soup turns out perfectly every time. So grab your apron, gather your ingredients, and let's begin our culinary journey into the world of French onion soup!

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

  • In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

FRENCH ONION SOUP



French Onion Soup image

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Steps:

  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.
  • Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

THE BEST FRENCH ONION SOUP



The Best French Onion Soup image

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

Steps:

  • Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
  • Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
  • Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

FRENCH ONION SOUP I



French Onion Soup I image

The best onion soup you will ever have!!!!!

Provided by chefbuzz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 9

¼ cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 ½ cups water
½ cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Steps:

  • Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  • Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  • Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
  • Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Nutrition Facts : Calories 732 calories, Carbohydrate 79.3 g, Cholesterol 88.6 mg, Fat 29.4 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 18 g, Sodium 2004.2 mg, Sugar 8.4 g

FRENCH ONION SOUP VII



French Onion Soup VII image

Beautiful French onion soup. Good for a cold evening or after a late night as a midnight snack. Alternatively, grill the bread and cheese first, and serve in soup or on the side. This keeps well; in fact, it gets better with time. Enjoy and experiment!

Provided by Zabocka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 7

¼ cup butter
8 onions, sliced
1 quart vegetable broth
1 ½ cups white wine
salt and pepper to taste
6 slices baguette
2 cups shredded mozzarella cheese

Steps:

  • Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
  • Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 29.4 g, Cholesterol 44.4 mg, Fat 14.6 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 8.8 g, Sodium 699.3 mg, Sugar 10.4 g

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD



Authentic French Onion Soup Courtesy of Julia Child image

There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!

Provided by Anita de la Costa

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup wine (dry white wine or dry white vermouth)
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
one half raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

Steps:

  • Place heavy bottom stock pot or dutch over over medium-low heat.
  • Add 1 Tbs cooking oil, 2Tbs butter to pot.
  • Add sliced onions and stir until they are evenly coated with the oil.
  • Cover and cook for about 20 minutes until they are very tender and translucent.
  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.
  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
  • Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
  • Add the rest of the stock, wine to the soup.
  • Simmer for 30 minutes.
  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.
  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).
  • Check the soup for seasoning and add salt and pepper if needed.
  • Transfer to a casserole dish.
  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
  • Add a few ounces of the swiss cheese directly into the soup and stir.
  • Place the toasted bread in a single layer on top of the soup.
  • Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
  • Drizzle with a little oil or melted butter.
  • Place in a 350 degree oven for about 30 minutes.
  • Turn on broiler and brown cheese well.
  • Let cool for a few minutes.
  • Bon Apetit!

FRENCH ONION SOUP



French onion soup image

Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties

Provided by Sara Buenfeld

Categories     Lunch, Main course

Time 1h10m

Number Of Ingredients 10

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

Steps:

  • Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
  • Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
  • Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
  • Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
  • To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
  • Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

MY FRENCH ONION SOUP



My French Onion Soup image

Perfection simplified. A rich tasting soup that everyone will think you slaved over. Better than that you get at the fanciest place! The house will smell great too! Slightly freeze the onions for ease in slicing and less tears.

Provided by LAURIE

Categories     Vegetable

Time 3h30m

Yield 18-20 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
3 -4 large Spanish onions, sliced thin
3 tablespoons flour
3 cans beef broth
2 beef bouillon cubes
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
4 1/4 cups water
salt and pepper
garlic
dry garlic bread
crouton
mozzarella cheese
swiss cheese

Steps:

  • In large dutch oven, melt butter.
  • Saute onions until golden brown.
  • Add flour and blend.
  • Add broth, and remaining ingredients.
  • Cover and simmer cook on low at least 3 hours.
  • Serve in ovenproof bowls, with garlic croutons floating on top.
  • Cover croutons with mozzaarella or swiss cheese and broil until the cheese melts.
  • This also works very well in the crockpot all day on low and freezes well.

FLAVORFUL FRENCH ONION SOUP



Flavorful French Onion Soup image

To complement the standing rib roast, our Test Kitchen home economists created this satisfying soup. Serve it as a first course to get mouths watering!

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 11 servings (about 2-1/2 quarts).

Number Of Ingredients 17

1/4 cup butter, cubed
2-1/2 pounds onions, thinly sliced
3 tablespoons brown sugar
1 teaspoon pepper
3 tablespoons all-purpose flour
8 cups beef broth
1 cup dry red wine or additional beef broth
1/4 cup A.1. steak sauce
HOMEMADE CROUTONS:
3 cups cubed French bread
2 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Swiss cheese

Steps:

  • In a Dutch oven, melt butter. Add the onions, brown sugar and pepper; cook over low heat until onion are lightly browned, about 1 hour. , Sprinkle onions with flour; stir to blend. Gradually stir in broth. Add wine and steak sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Meanwhile, preheat oven to 375°. In a large bowl, toss bread cubes with oil and butter. Combine oregano, basil, salt and pepper; sprinkle over bread and toss to coat. , Transfer to an ungreased 15x10x1-in. baking pan. Bake 10-12 minutes or until golden brown. Garnish soup with croutons and cheese.

Nutrition Facts :

MARIELLE'S FRENCH ONION SOUP



Marielle's French Onion Soup image

Easy to make, tasty, and is a hit when entertaining..

Provided by Marielle Kirzinger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 8

¼ cup butter
2 large red onions, thinly sliced
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 ½ cups water
6 slices French bread, toasted
½ cup grated Parmesan cheese
½ cup shredded Swiss cheese

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the flour; cook and stir for a few minutes, then gradually add the beef broth and water. Bring to a boil, then simmer for 20 minutes.
  • Arrange French bread slices on a baking sheet, and sprinkle with Parmesan and Swiss cheese.
  • Bake in the preheated oven until the cheese is lightly browned and melted, about 10 minutes. Divide the soup into 6 bowls, and top with the cheesy bread.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 11.7 g, Cholesterol 34.5 mg, Fat 12.5 g, Fiber 1.1 g, Protein 7.9 g, SaturatedFat 7.8 g, Sodium 551.5 mg, Sugar 2.5 g

FRENCH ONION SOUP (MY FAVORITE)



French Onion Soup (My Favorite) image

A slightly sweeter, stronger flavored French Onion Soup recipe than most I've seen published. It's not diet food, but it sure is delicious! A mix of different onions also adds to the flavor. I've tweaked it over the years, and this is what I have found to be my favorite. I make it at least twice a month. It's an easily modifiable recipe to suit your taste, but seriously, I can't live without the molasses - it gives it a real depth.

Provided by djlynnoleum

Categories     Onions

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
6 large onions, thick french cut (I use a mix of red, yellow, white and sweet )
32 ounces beef broth
1/2 cup white wine (optional)
4 tablespoons flour
1 tablespoon sugar
2 tablespoons molasses
Worcestershire sauce, to taste
black pepper, to taste
1 French baguette, sliced
monterey jack cheese, sliced

Steps:

  • Melt butter in a stock pan.
  • Add onion, cover and sweat for 10 minutes.
  • Add sugar and molasses and stir well. Cover and continue cooking for 20 minutes.
  • Add flour and stir well to evenly distribute and avoid flour lumps, this will take a minute or two ( I add the flour a bit at a time to stop it from clumping).
  • Add beef broth, wine (if using), Worcestershire and pepper. Cover and simmer for one hour, stirring occasionally.
  • Put a layer of cheese on a baguette slice for each bowl of soup you will be serving. Bake in a 400°F oven until cheese has melted and starts to slightly brown.
  • Place baguette slice in bowls and ladle soup over.
  • Enjoy, I personally add more black pepper when I eat this.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the soup will be. Use a good quality beef broth, sweet onions, and a flavorful cheese like Gruyère or Comté.
  • Caramelize the onions slowly: This is what gives the soup its rich, deep flavor. Be patient and let the onions cook over low heat until they are golden brown and caramelized.
  • Use a variety of cheeses: A combination of cheeses will give the soup a more complex flavor. Try using a combination of Gruyère, Comté, and Parmesan cheeses.
  • Don't be afraid to experiment: There are many different ways to make French onion soup. Feel free to add your own personal touch, such as adding a splash of white wine or a teaspoon of dried thyme.

Conclusion:

French onion soup is a classic dish that is loved by people all over the world. It is a delicious and hearty soup that is perfect for a cold winter day. With its rich, flavorful broth, caramelized onions, and melted cheese, French onion soup is a dish that is sure to please everyone. So next time you're looking for a comforting and delicious meal, give French onion soup a try.

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