French Onion Soup VIII

French Onion Soup VIII

51

"Try substituting vermouth for the white wine!"
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Ingredients

1 h 15 m servings 253 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
  2. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
  3. Preheat oven broiler.
  4. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
  5. Place bowls under broiler until cheese is melted.

Reviews

51
  1. 68 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.

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 o...

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 ...

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 go...

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 s...

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...

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 fo...

I made this a couple nights ago and the hubby loved it. I thought it was a bit sweet but good, perhaps it was the wine I used. The only subsitution I made was vegetable broth instead of beef bro...

Personally, I wasn't a fan of this at all. Too much wine, too many bay leaves.