Recipe by Kathleen Burton
"Try substituting vermouth for the white wine!"
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onion, thinly sliced
2 (14 ounce) cans
1 1/2 cups
shredded Swiss cheese
Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!)
Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.
Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also, it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark, the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry.
Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.
Oh my gosh, this soup is identical to the ones in the resturaunts, maybe even better! We can't seem to get enough of this ! Excellent flavor! Perfect balance of sweet and savory. This is So good. Thanks!!!!
Yummy onion soup. I used vidalia onions, only 1 bay leaf and out of necessity, Honey Brown beer in place of the wine. The beer accented the sweetness of the onions nicely. After tasting the soup, I added a pinch of thyme... Delish. Thanks!
This gets 5 stars b/c it is easy to make and the result is delicious - I followed the directions exactly and it was a great soup. The onions smelled up the house pretty bad though, so make sure you leave all the windows open :)
Used vidalia onions, red wine, 1 cup of water, 1 bay leaf, and 1 tablespoon Worceshire sauce. All great suggestions. 6 servings did turn out to be equal to three servings. Took over an hour for the onions to cook and they still weren't brown, but by then we were too hungry to wait any longer. I don't think I sliced my onions thin enough.
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Soup VIII
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 253
** Calories from Fat: 91
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