Real French Onion Soup

Real French Onion Soup

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"After many attempts via trail-and-error, this is my all time favorite onion soup recipe."
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Ingredients

1 h 20 m servings 307 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 547 mg
  • 22%

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. Heat olive oil in a Dutch oven or soup pot over medium heat. Add the onions, and season with a little salt and pepper. Cook, stirring occasionally until onions are nicely browned, about 20 minutes. This step can not be hurried, the end result will be a rich golden brown mass of onion. This is where all your flavor comes from and can take a little practice. The darker you can get the onion without burning, the better the flavor.
  2. Slowly pour the beef broth into the soup, stirring to remove any bits of onion that may be stuck to the bottom of the pan. Add the sprigs of parsley and thyme to the soup. Bring to a simmer, and cook for 20 minutes. Do not boil. Pour the sherry into the soup, and simmer for 5 more minutes. Taste and season with salt and pepper if desired. Remove the sprigs of parsley and thyme.
  3. Preheat the oven's broiler. Place serving bowls onto a baking sheet. Ladle the soup into serving bowls, and float a slice of bread on top of each one. Sprinkle shredded Gruyere cheese over the top. Broil for 2 minutes, or until browned. Serve immediately.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

This was great. I used it as a template. To make it healthier, I upped the amount of onions, added dry red wine and served without cheese and bread. A few days later I wanted to make the left...

Most helpful critical review

My husband and I did not like this recipe. Too sweet. Too much sherry. Not enough onions. I won't try this recipe again. There are many good French Onion recipes out here!

This was great. I used it as a template. To make it healthier, I upped the amount of onions, added dry red wine and served without cheese and bread. A few days later I wanted to make the left...

Amazing! my brother and i actually hate onion soups but we absolutely devoured this one! i excluded the sherry and used parmesan cheese and it was just perfect!

Soup was good, but I don't recommend using low sodium broth unless your diet calls for it. I made it again after using regular beef broth, and it was perfect!

My husband and I did not like this recipe. Too sweet. Too much sherry. Not enough onions. I won't try this recipe again. There are many good French Onion recipes out here!

The wine was way too overpowering. I couldn't even finish my bowl. It also didn't have the nice richness that makes a good French Onion soup.

I didn't measure anything, and I used white and yellow onions and butter instead of red onions and olive oil. This recipe is great because it explains how you get the rich onion flavor, and it'...

This was my first time making this soup and it turned out great! I didn't put enough beef broth in it and I had 2 onions left over. I used Baby Swiss to top it off. Great reviews from my family!

It is not worth the time and effort to make this soup. I could barely finish it.

Very good but I had a problem with the onions.