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French Onion Soup XI

French Onion Soup XI


"After trying several different recipes I came up with my own that is probably the best onion soup my friends have ever had -- so they tell me."
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1 h 10 m servings 507 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes.
  2. Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere.
  5. Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.

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Read all reviews 43
  1. 57 Ratings

Most helpful positive review

I had to make a quickie dinner tonight and decided on soup being that my daughter Ashley is home with a really nasty cold, coupled with the fact that it's freezing here in N.J.!! I'm not complai...

Most helpful critical review

Too much thyme!

Most helpful
Most positive
Least positive

I had to make a quickie dinner tonight and decided on soup being that my daughter Ashley is home with a really nasty cold, coupled with the fact that it's freezing here in N.J.!! I'm not complai...

This was a big hit with my friends! Everyone loved it! On demand, I ended up making this the next week for another party! Thanks!***Update. Almost 5 years later I am still making this recipe...

I've tried many french onion soup recipes, and this one was pretty good. I reduced the number of onions to 6 and I added two tablespoons of flour to the onions right before they finished cookin...

This soup was very flavorful I added a splash of red wine for color. I did use Vidallia onions which made the soup far too sweet. I would stick to white or yellow onions.

I have never made French Onion Soup before this recipe is not only easy, it tastes fantastic! My husband has been wanting me to make French onion soup because its his favorite. Well my husband s...

Very good recipe! Seasonings are always what I am most tentitive about and it is what makes a good dish great. I used a half bottle of Bass Dark Ale, a little sugar to brown up the onions nicely...

This has been a hit whenever I serve it. I never use large sweet onions, so I don't need as many as the recipie calls for. A cup measurement would be nice. I also put a little worchestershire s...

It is VERY unusual when I don't doctor up a recipe. In the case of this one, it was not necessary. Did add a bit more dry mustard and black pepper than called for, and used Feta instead of Gr...

This soup is absolutely delicious. I love the addition of the beer (rather than the wine that many onion soup recipes use). I used Newcastle brown ale and it added a nice taste to the recipe. ...