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French Onion Soup

Rated as 4.81 out of 5 Stars

"I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham"
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2 h 15 m servings
Original recipe yields 8 servings


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  1. In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour.
  2. Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper.
  3. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes.
  4. Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400 degrees F for 5 minutes.


  • TEST KITCHEN TIP Refrigerate the onions before slicing--your tear ducts won't get as much of a workout!


Read all reviews 18
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I totally messed this recipe up and it was still fabulous. I didn't add the sugar until after the onions cooked (oops) so I just added a little extra. Also, added regular salt by accident so jus...

I used vegetable broth instead of beef broth and did without the beef bouillon cube. I also used Vidalia onions and did without the sugar. Really creamy and delicious. The carmelized onions f...

I thought this soup was great. Due to my own preferences I used asiago bread and provolone cheese. I didn't do it this time but I like floating croutons instead of a whole slice of bread it ma...

This was good, but we thought a bit too peppery. We used slices of Swiss instead of shredded cheese, and it was good.

absolutely delicious! so easy to make too!

Excellent and very easy to make. Had it at a dinner party, out of 13 bowls served, only one bowl had ANY left in it.

Wonderful and easy. I have had bad luck with French onion soups coming out too salty, so I omitted the salt and used minced garlic, maybe a teaspoon full, rather than the garlic salt. Other th...

my family and i really loved this recipe for onion soup!!

I had never made french onion before and found this very easy to make although I added my own twist by using the broth and bits of leftover beef from a roast I cook the night before and black tr...