French Onion Soup Gratinee

French Onion Soup Gratinee

Made  times
Jersey Tomato 62

"About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!"
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1 h 15 m servings 618 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 3433 mg
  • 137%

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.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!


  1. 1173 Ratings

Most helpful positive review

Hi! Recipe creator/contributor here. Thanks for trying the onion soup and for all the thoughtful reviews. Just a couple of comments I thought might be helpful. The 1 teaspoon of salt in the ...

Most helpful critical review

This recipe is a close spin on the 1999 / America's Test Kitchen French Onion Soup Gratinee recipe, and could use a little less butter (about half) and less red wine. (For a...

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Most positive
Least positive

Hi! Recipe creator/contributor here. Thanks for trying the onion soup and for all the thoughtful reviews. Just a couple of comments I thought might be helpful. The 1 teaspoon of salt in the ...

ONE MORE TIME... Have made this again and, again, wasn't disappointed. THIS IS THE BEST, without exception! Anyone looking for the best Onion Soup Recipe on the Planet? You found it! This was...

One recommendation: I use croutons rather than sliced French bread. It is much easier than cutting through a thick piece of cheese-covered bread. Guests and family say they like that: it adds to...

This french onion soup has great depth of flavors!!! I pretty much stuck to the recipe except I used seasoned croutons instead of the bread & I omitted the mozzarella cheese as I didn't have any...

This is really good soup! I made it per the directions but I don't eat beef, so used an equal mix of chicken and vege-table stocks. This soup tastes a lot like what you might order at a nicer re...

Excellent soup. I didn't read through the recipe first so I had to make 2 modifications. I had to use dried parsley and thyme. I used 1/2 tsp. parsley and 1/4 tsp. thyme and I only had enough...

I'm going to give it 5 stars even though it didn't quite turn out for me. I tried to double this recipe and my advice is...DON'T! It never reached the fabled gooey, almost carmelized state of wh...

A friend I was with yesterday had FO soup in one of our more upscale restruants, so I had a hankerin' to try it today. This recipe rendered a much-superior soup than she had! Easy and delicious!

I made this soup last night and HOLY WOW! It was fantastic! This is my second attempt at French Onion and I think my search is over. Even better than Panera and Atlanta Bread! Thanks so much!

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