Restaurant-Style French Onion Soup Recipe

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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. :)

—Christina

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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.

—DiamondGirl amanecer

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12 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!!

—misty

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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.

—Molly

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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.

—kat

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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!

—BigShotsMom

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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!!)

—midwestchef

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Feb 23, 2013

Absolutely love this recipe! I used regular yellow onions and a dry (cheap)red wine and it turned out great. I also used the cooking sherry but next time might leave that out OR buy a good sherry at the liquor store. I agree with other reviews that the onions did need a little longer to cook than the recipe stated.

—TastyTreat

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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.

Nutritional Information

Restaurant-Style French Onion Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 792
Calories from Fat: 339

% Daily Value *
Total Fat 37.7g 58 %
Saturated Fat 21.1g 105 %
Cholesterol 86mg 29 %
Sodium 2170mg 87 %
Potassium 839mg 24 %
Total Carbohydrates 77.2g 25 %
Dietary Fiber 7.2g 29 %
Protein 31.3g 63 %
Sugars 15.6g
Vitamin A 19 %
Vitamin C 38 %
Calcium 72 %
Iron 48 %
** Thiamin 57 %
Niacin 94 %
** Vitamin B6 35 %
** Magnesium 30 %
** Folate 104 %

* 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.