Recipe by Rob
"This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias."
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onions, thinly sliced
1 1/2 teaspoons
ground black pepper
French bread, cut into 1 inch slices
shredded Swiss cheese
Very, very good. This is a much heartier French onion soup than my previous recipe, which I seem to have misplaced. This and a salad actually filled my husband.
I found the salt level to be pleasant, but my husband felt it was a little too salty. I used buillon cubes, so I'm sure that contributed to the saltiness. I added a few extra cubes to ensure the soup wasn't too weak, and in hindsight, I don't think that was necessary.
I used Merlot instead of a white wine because that is what I had handy... also, I added a splash of balsamic vinegar towards the end of cooking.
I toasted the french bread slices before broiling and mixed in a little romano and fresh mozarella with the swiss.
All in all, very good. Our 11 year old asked for more soup instead of pizza.
Don't be afraid to cook the onions for longer than stated. I made mine a nice golden brown - carmelized almost. I think that adds so much to the taste.
I really tried to like this recipe but there is way too much paprika and the directions need to be clearer. I thought something was wrong noting to cook the onions 1.5 hours but it is right and needs to say this is needed so that the onions carmalize. I had a problem when the dry ingredients were added and needed to cook 10 minutes. If I cooked the dry ingredients for 10 minutes they would have burnt. I also only could let the soup simmer on very low for 1.5 hours, any more and I would not have had enough liquid left for it to be soup. The broth in this recipe was somewhat heavy and almost too rich from simmering so long. Sorry :(
A St Louis favorite! This is well worth trying. If you don't have the browning sauce but have a hearty beef broth you'll be fine.
I have been making this soup for the past 20 years and there is no other like it! The addition of the paprika adds a richness both in color and in taste and I often find myself adding more than the recipe calls for. My kids and relatives all make it for their families now.
Delicous and always hits the spot! If you have homemade beef stock use it, otherwise use 1/2 canned chicken broth and 1/2 canned beef broth. Canned beef broth can get too tinny tasty when reduced. I always add a pinch of salt to the onions, it makes them release their juices, hence their flavor, to the soup when browning them.
Rob, there's no doubt that this is an excellent FOS recipe. I used low sodium beef broth, red wine (didn't have white) and added a few more seasonings. The recipe called for paprika, but I didn't see in the instructions whether to add it to the soup, or if was meant to be a sprinkling over the cheese. Anyway, I did both and it was great. I always add some sugar to my onions as they're browning, which cuts down a little on the cooking time. Hubby's the FOS King and he and my family just loved it. Thanks so much!
This was so much better than most of the onion soups I've ever had out!! Wow!! I made a huge batch of this (6x? can't remember now) for a church "SoUUper Sunday", and it was a huge hit. Every last drop was eaten, and I couldn't keep my spoon out of the pot when I was making it. I was worried that the directions weren't right about cooking the onions so long, but the whole recipe really turned out perfect. My mouth is watering now remembering it. Too bad my husband's not a fan of this type of soup or this would be made much more often at home!
THANK YOU, THANK YOU. I grew up with Famous Barr and I'm 59 years old! Their French Onion soup was a "must" for lunchtime shoppers and this IS IT!!! I followed the recipe exactly and wasn't disappointed. VERY GOOD and rich in flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Department Store Onion Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 128
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