Rich and Simple French Onion Soup Recipe

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Most Helpful Positive Review

Sep 05, 2007

Delicious!!!! I give this 10 stars with a few minor changes. I used less than half the amount of butter, and PLEASE be sure to caramelize the onions! Instead of sherry, I opted for a dry red wine and make sure you toast your bread before putting under the broiler with the cheese. Otherwise it is just too soggy. Thanks!

—BRUNOSBETH

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Most Helpful Critical Review

May 18, 2007

Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown (not burnt) before adding the stock and other ingredients. Try it, you will be amazed at the richness it adds. I also like to toast the French bread a bit before it goes onto the soup, the bread is less slimy soggy if it is toasted.

—chellebelle

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906 Ratings

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Dec 14, 2003

I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants in town (that is not kid-friendly so we had to find a babysitter too) to get the best onion soup in town but thanks to Lori Levin, I can make it myself! I sliced about 5 large onions and cooked them for about 40 minutes over med heat, stirring them once in a while. Then I added 1 minced garlic clove in for about one minute before adding 1/2 cup white wine (a bit more than 2 tbsp!). I let it cook until almost dry then I sprinkled the onions with flour and cooked that (while constantly stirring) for about 3 minutes. Then I added 5 cans of beef broth and cooked for about 20 minutes. I used grated Gruyere and this was absolutely the best french onion soup I have ever had and I can't believe I made it myself!! Thanks Lori!!

—VICBEN

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Dec 26, 2005

After ordering this soup many times at restaurants, this recipe reproduces precisely what French Onion Soup is supposed to taste like. Look, French Onion Soup a challenging soup to eat: chunks of chewy cheese and soggy bread floating on top...but it's supposed to be that way. I often suggest additions or subtractions to a recipe, but here I suggest you stick with the recipe as is. I've made this recipe many times exactly as indicated and everyone loves it. Nice job. Easy to make. Tasty.

—STEVERAMSEY

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Jan 08, 2004

The basic recipe is very good with easy to find ingredients. I didn't like fighting with all the bland provalone cheese. So now I use Gruyere and Romano cheeses for more flavor. The sherry is not optional - buy a good one and add it near the end of cooking. Use a spanish white onions for more intense flavor (Vidalia if you want it subtler)

—KENNYT

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Feb 25, 2004

OH-MY-GOSH!! I cannot believe how simple AND delicious this soup is!! I doubled the recipe and brought this to our family Sunday fiasco and the crock pot was emptied!! They LOVED it, not to mention they think I can cook! I used 1 large vidalia onion, 1 large white onion, and about 4-5 med yellow onions (which I put on my sunglasses & stuck tissue up my nose while slicing, time to invest in a slicer as my hubby really thinks I'm a nut, hey, but it worked)! I sauteed those in the onion and oil then threw it all in the crotch pot. Oh and I used half of the full strength broth (10.75 oz Campbells), and half swanson, which is diluted. And I added the Parmesan to the soup as it brewin'. Thanks so much Lori, it IS great!

—I'm nuts too...

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Oct 30, 2003

I have tried many french onion soups and this is one of the best. It was not salty, nor was it overly sweet, it was perfectly seasoned. The only thing I had trouble with was judging how much onion to use. I used two large white onions and found that to be perfect. I cooked the onions for a half hour before I added the broth, and used the sherry, which I think is necessary in making this. This recipe did not need any additional seasonings, it's perfect as printed.I did use beef stock instead of broth though. The stock I used is Kitchen Basics and it is sold in a juice box like container. Using it will make any soup much better than canned broth! This recipe is a keeper, thanks for sharing Lori!

—amydoll

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Feb 11, 2004

My guy loves onion soup and he said this was a good as any he's eaten in fine restaurants. It's very simple to make. Like others my only additions were 1 beef bouillon cube and 2 tsp. of Worcestershire sauce. I did make one mistake - when it was simmering I forgot to cover it and I ended up only having enough for 3 - a lot of it evaporated - so remember to cover!!!! Thanks submitter - will be making this often.

—Aspiring Chef Rita

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Nutrition

Calories
585 kcal
29%

Carbohydrates
27.9 g
9%

Cholesterol
98 mg
33%

Fat
43.9 g
68%

Fiber
2.7 g
11%

Protein
20.9 g
42%

Sodium
1636 mg
65%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rich and Simple French Onion Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 585
Calories from Fat: 395

% Daily Value *
Total Fat 43.9g 68 %
Saturated Fat 24.2g 121 %
Cholesterol 98mg 33 %
Sodium 1636mg 65 %
Potassium 432mg 12 %
Total Carbohydrates 27.9g 9 %
Dietary Fiber 2.7g 11 %
Protein 20.9g 42 %
Sugars 6g
Vitamin A 22 %
Vitamin C 15 %
Calcium 56 %
Iron 24 %
** Thiamin 20 %
Niacin 56 %
** Vitamin B6 14 %
** Magnesium 15 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.