Restaurant-Style French Onion Soup Recipe - Allrecipes.com
Restaurant-Style French Onion Soup Recipe
  • READY IN ABOUT hrs

Restaurant-Style French Onion Soup

Recipe by  

"Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
  2. Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
  4. Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
  5. Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
  6. Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
  7. Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
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Footnotes

  • Cook's Note:
  • Use a slicer attachment of the food processor to make easy work of slicing onions. Purchase day-old bread, then slice and bake ahead of time, keep in a resealable bag.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2012

Made this for Recipe Group...FANTASTIC! I have a recipe that I just love, but this is definitely gonna replace it, as it was even better than that one, and it took a lot less time to make too! I used Wondra flour in place of the regular flour b/c it blends easier, (I used a tablespoon or 2 more than called for). I did not have any thyme on hand, b/c I'm not a fan of it, so I omitted that. After the soup was done, I added a little more salt (personal preference) and some browning seasoning to make it a richer color. I toasted my bread on both sides and rubbed it w/ garlic before putting it on top of the soup. I am so glad I decided to make this today...it was a hit w/ all of us and my new go-to onion soup recipe~YUM! Thanks for sharing. :)

 
Most Helpful Critical Review
Dec 01, 2012

Unfortunatly, we didn`t care for this soup. I didn`t like the red wine taste in this soup and together with the onion the taste was boring. I`ve used wine in soups before and liked ther result. Not sure I will try this soup again.

 

15 Ratings

Sep 17, 2012

This is the best French Onion Soup we have ever had!! Wasn't sure of the size of onions, since it was not specified, I used 10 medium (four of them were sweet onions). Used homemade beef broth and skipped the thyme. Had some italian bread to use up, topped it with mozzarella and provolone. Turned out wonderful. Served with a simple green salad and a fruit salad. Reheated leftovers for dinner today, and we were all looking for more. Thank you so much, Jenny, for sharing a definite keeper for us!!

 
Sep 01, 2013

Wonderful!

 
Sep 23, 2012

Recipe Group Selection: 15, September 2012 ~ French Onion is my favorite soup, but I've never tried making it. Thought this one was very good. I had to cook my onions for about 45-50 minutes rather than the stated 30 minutes. For the red wine, I used Pinot Noir and bought cooking sherry for the first time. My husband, who didn't think he liked French Onion soup, ate 2 bowls. He said his "taste buds must have changed". We really liked this recipe, and I will make it again. Thanks Jenny for sharing.

 
Sep 23, 2012

Made this for recipe group it took a little longer to make than expected. my family loved it even my 9 yr old DD ate 2 bowls. My soup was a little on the sweet side but I think it was the wine I used was sweet, and I used Vidalia Onions. next time I will make sure I use reg. yellow onions and a different red wine.

 
Sep 21, 2012

Recipe Group selection of 9/16/12. I made half a recipe as lunch for a friend and I. I used large sweet onions so I used 3, which may have been too much. Instead of dry thyme, I used 2 sprigs of fresh and removed them before serving. I had some Gruyere so I used that on the topping in place of the Swiss and Provolone. My kitchen smelled great and we both enjoyed our lunch (the rest of which was a green salad and the other half of the baguette.) This is something I will remember for special occasions. Thanks, Jenny!

 
Sep 20, 2012

Very good! However the prep/cooking time is much longer than stated, at least for me. It takes more than 30 minutes to "brown" the onions. Maybe it was the type of onion? I did the same thing with he bread and cheese: toasted in oven and melted cheese on bread, then placed on top of soup. Also, didn't have thyme (couldn't believe that!!)

 

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Nutrition

  • Calories
  • 792 kcal
  • 40%
  • Carbohydrates
  • 77.2 g
  • 25%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 2170 mg
  • 87%

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

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