French Onion Soup III

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"This is a tasty French Onion Soup. Try it you will like it." — Debbie

Directions

Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Apr 30, 2006

my boyfriend loves french onion soup, so i thought i'd give this one a try! Following this recipe like it is was VERY BLAND! it defintly needed some flavoring help. These are the changes i made: Just like some of the below comments i used only 3T of butter (this was PLENTY!!!). I also sauteed the onions with 1 clove chopped garlic - then added 1/4 cup of white wine. I also added about a cup more of beef stalk (would have done boullion if i had had it). I also added 1 1/2 Tbl. of worchestier sauce, 1/2 tsp parsley, and 1/4 tsp ground thyme. With these changes..mmm.. it turned out yummy!

—melpalm

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Most Helpful Critical Review

May 17, 2006

This recipe was a pretty good BASE for a 5 star onion soup. As a few people have pointed out, it was very bland. It had 5 stars so I gave it a whirl. I was very disappointed by the amount of doctoring I had to do to this recipe. There wasn’t nearly enough onions, instead of 2 onion I used about 4 cups, omitted the water and halved the butter. I also added about 2 T. garlic (fresh, minced), 1/4c white wine, 2T worcestershire sauce, 1T fresh parsley, dash of salt and a healthy dose of fresh ground pepper and about 1/2t herbs de provence(yum!). The result turned out very yummy but I felt like I had to rewrite the whole recipe.

—Amy S.

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239 Ratings

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Oct 22, 2003

I've had to try so many different recipes and I finally got it right with this one. This is the best recipe you'll find for French Onion Soup. I add in a couple of teaspoons of Worstershire sauce because my pallet calls for it. Tons of cheese and bread and you have an entire meal. We love this one!

—A277387

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Dec 02, 2003

I've been looking for a good French Onion Soup recipie and when I saw how many people reviewed this one so positively, I was excited. Right off the bad, I followed the people who said to add more broth and less water, and to use a boullion cube. My reaction to this can be described in three words: "Holy gravy, batman!" Basically, by using the three aforementioned suggestions, I ended up making beef broth with a hint of onion. While people may like this, I prefer the more oniony taste, myself. Here's what I suggest. If you want your onion soup beefy, go ahead and use the three cans broth. Otherwise, leave it as is, or (-and I would do this either way-) use another onion. Cut the onion in sixths or eights and then peel apart the layers for more stability and flavor - I found the rings too fragile and not worth the work. A dab of worcestershire sauce and a (VERY) small sprinkle of thyme are a nice addition. Finally, go for a blend of gruyere and provolone. Excellent taste. Guten Appetit!

—PRAY_54

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Oct 18, 2003

This recipe is amazing! My husband loved it SO much that he has already requested it again (and I just made it a week ago!). The only change I made was to add a beef boulion cube to the soup. I think the 2 1/2 cups of water makes it a little blah, and next time I would use all beef broth. Oh, and I took another reviewers suggestion and added some Worchestershire sauce. Mmmm YUMMY! You HAVE to try this recipe -- you won't be disappointed!

—Simchanna

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Aug 28, 2005

This was the first recipe that I tried from allrecipes, and I was very impressed! I added a beef bouillon cube to the water, used salad croutons instead of the bread (they stay crunchier),and used mozzarella cheese on top. Excellent soup that I make often!

—TDM

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Jul 26, 2003

After our return from France, my fiance and I were longing for the wonderful French Onion Soup that we had had in while in France. I am happy to say that last night, our longing was satified by this recipe. It was really good. Thanks Debbie.

—PEEKATRONE

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Jan 03, 2006

I made a couple of changes to the recipe based on some of the reviews and to suit our taste. I omitted the flour completely and added a bay leaf and some worchestershire sauce. I used 1 large spanish onion and 1 large white onion. Sauteed those in the butter with salt & pepper. I added about 5.5 cups of beef broth and simmered for half an hour with a bay leaf. I removed the bay leaf and spooned the soup over toasted thick slices of french bread. Topped with swiss and baked at 425 for 10 minutes. It was fantastic!! I will definitely be making this again.

—Niffer

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Nutrition

Calories
234 kcal
12%

Carbohydrates
20.3 g
7%

Cholesterol
34 mg
11%

Fat
12.8 g
20%

Fiber
1.3 g
5%

Protein
9.8 g
20%

Sodium
662 mg
26%

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

Nutritional Information

French Onion Soup III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 234
** Calories from Fat: 115

% Daily Value *
** Total Fat 12.8g 20 %
** Saturated Fat 7.9g 39 %
** Cholesterol 34mg 11 %
** Sodium 662mg 26 %
** Potassium 160mg 4 %
** Total Carbohydrates 20.3g 7 %
** Dietary Fiber 1.3g 5 %
** Protein 9.8g 20 %
** Sugars 2.4g
** Vitamin A 7 %
** Vitamin C 5 %
** Calcium 22 %
** Iron 14 %
** Thiamin 17 %
** Niacin 30 %
** Vitamin B6 6 %
** Magnesium 7 %
** Folate 29 %

* 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.