An absolutely delicious French onion soup. Season with soy sauce instead of salt and top with your favorite cheese and melt it under the broiler, if desired.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.

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  • Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.

  • Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

Nutrition Facts

171 calories; protein 4.9g 10% DV; carbohydrates 33g 11% DV; fat 0.9g 1% DV; cholesterolmg; sodium 712.2mg 29% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2003
This soup was great! My whole family loved it! I like how this recipe didn't have all the oil and margarine that other recipes do. I added fat free mozarella on top of the soup then put the bread on added a little more mozarella sprinkled some Parmesian cheese and put the bowls in the oven to broil until the cheese melted and slightly browned. Delicious!! Read More
(27)

Most helpful critical review

Rating: 3 stars
07/15/2003
This soup was extremely "onion-y". If I make it again I would cut down on the onions and increase the broth. Read More
(18)
53 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
07/29/2003
This soup was great! My whole family loved it! I like how this recipe didn't have all the oil and margarine that other recipes do. I added fat free mozarella on top of the soup then put the bread on added a little more mozarella sprinkled some Parmesian cheese and put the bowls in the oven to broil until the cheese melted and slightly browned. Delicious!! Read More
(27)
Rating: 5 stars
05/06/2003
As with the previous reviewer i used vegetarian "beef" broth instead of veggie broth and only 2 large onions. I didn't have sherry so used a good red wine instead. Threw the bread on with some vegan mozzarella and broiled it for a few minutes. Everyone loved especially me! Thanks Read More
(26)
Rating: 5 stars
01/15/2003
I needed a soup to bring to our church with no meat or meat stock. I was delighted to find this recipe. It was delicious!! I had to triple the recipe and the soup was gone in a half an hour!I added shallots and chives for a variety of onions. Plus I served the soup with homemade croutons and grated jarlsburg cheese. Make it!!! You'll love it!! Read More
(21)
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Rating: 4 stars
01/01/2007
I thought this recipe was wonderful. I did happen to make some modifications. I added more broth and added vegetarian worchestire sauce. This adds wonderful depth and flavor. YUM!!! This is a total do again. Read More
(21)
Rating: 3 stars
07/15/2003
This soup was extremely "onion-y". If I make it again I would cut down on the onions and increase the broth. Read More
(18)
Rating: 4 stars
07/15/2003
Really good onion soup! LOVED THE GARLIC!!! My house smelled like onion & garlic for days (not necessarily a bad thing!)... I took the other reviewers' suggestions and only used 2 large onions - and that was plenty. I also used vegetarian "beef" broth (purchased at a health food store) instead of vegetable broth. I found another recipe that used fresh thyme in the onion soup recipe - maybe I'll try that next time. I will definitely make this recipe (with a few modifications) again. Read More
(18)
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Rating: 4 stars
07/15/2003
Use fresh garlic Read More
(18)
Rating: 4 stars
10/30/2007
Tasty but ditto on too many onions not enough broth. While making it I didn't think this was going to be the case but found others reviewers were right! I'd still make it again only adjust the quantities. Read More
(16)
Rating: 4 stars
08/14/2006
This recipe is great! I would give it 5 stars but it took almost an hour to make. I didn't have any sherry so I used a leftover bottle of red wine which worked well. I first browned the onions and garlic in a little bit of olive oil and I stirred the wine into the mixture. I also chopped up some fresh mushrooms and threw them into the wine/veggie mix. I think the mushrooms helped to add more of a "beefy" flavor. Will make again! Read More
(16)