A proven, favorite recipe for the best French Onion soup ever. White Zinfindel goes great with this soup, too. You can double the recipe pretty easy, and I even tripled it once. Make sure to keep the sugar down, if you do.

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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 medium stock pot, heat beef broth over medium-high heat.

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  • In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.

  • Add onions to heated broth, stir and let simmer for 20 minutes.

  • Add wine and season with salt and pepper, simmer for 10 minutes.

  • Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.

Nutrition Facts

664.3 calories; 32.7 g protein; 56.1 g carbohydrates; 84 mg cholesterol; 1463.2 mg sodium. Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2009
Tried every French Onion Soup on this site and this is the best. I left out the wine and added 2 tsp beef boullion. Other than that I made this exactly ad written and was thrilled with the results. Thanks! Read More
(77)

Most helpful critical review

Rating: 3 stars
08/26/2018
There is a particular way to make FO soup. Why is no one caramelizing the onions? That is where a lot of flavor comes from. We use Better Than Bouillon Beef stock paste and it is the best (no MSG). Look up how to caramelize onions because there is a particular way to do it for success. I am giving 3 stars for effort and subtracting two for not performing due diligence. Read More
(2)
197 Ratings
  • 5 star values: 148
  • 4 star values: 46
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2009
Tried every French Onion Soup on this site and this is the best. I left out the wine and added 2 tsp beef boullion. Other than that I made this exactly ad written and was thrilled with the results. Thanks! Read More
(77)
Rating: 5 stars
01/05/2004
This is an excellent recipe. The only problem I had was I bought 5 regular size white onions and only needed 3 of them. That was plenty! I used sherry as the white wine. I really liked this because it was sweet, not salty. I used a mix of provolone, mozzarella, and fresh romano on the bread. Read More
(68)
Rating: 5 stars
10/24/2005
This soup was the best ever. My husband has asked me to make it four more times since I've first tried it. Its VERY easy. I added the wine to the onions as they were sauteing it seemed to add more flavor. I used mozzarella cheese. My parents loved it also. Better than any restaurant. Thanks for such a great recipe. Read More
(50)
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Rating: 4 stars
11/02/2009
This was my first try at FOS... and it was fantabulous! I watched the video posted on this website before attempting it and I combined the two recipes. I heated up some olive oil and butter in a dutch oven, added the onions and sauteed until golden brown. Added wine and cooked until the alcohol burned off. Added sugar and tossed until well coated. Added beef broth, covered and simmered for 20 minutes. Added salt and pepper to taste and continued simmering for 10 more minutes. Poured soup into bowls, added bread and covered with 2 slices of swiss cheese. Broiled until cheese melted and served. YUM! Read More
(42)
Rating: 5 stars
04/25/2006
All I can say is YUM!!!! I absolutely love French Onion soup and never dreamed I could make it myself. I discovered this about 2 months ago and have made it 4 times since. I actually take french bread and tear it into pieces and put it in the bottom of the bowl before adding the soup. Also I use deli sliced provolone cheese on top. Just thinking about this is making me want to go home and make it tonight (even though I just made it three nights ago!). Read More
(28)
Rating: 5 stars
06/13/2006
This recipe is fabulous! I only added a clove of garlic while the onions were sauteing and a beef bullion cube to the broth! Thanks Lance I can't wait to make it again and again! Read More
(17)
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Rating: 4 stars
11/10/2005
A nice recipe but I don't use beef broth so I wanted to find a deeper flavor while avoiding the beef. I will try chicken broth next time but this time I made a variation for a vegetarian friend with vegetable broth. I used only 1 1/2 large white onions which was plenty of onion. Upon tasting it I both thought it was missing something and I did not think that the sugar was necessary as the soup tasted a little sweeter than I would have liked it so I added a pinch of dried thyme and a pinch of dried parsley along with the salt and pepper. In the future I might leave the sugar out. The wine was a very nice addition. I added 1/2 cup to the onions after they were tender let it mostly bubble away and then also added 1/2 cup of wine to the broth at the step indicated in the recipe. Finally I made the French bread a few days in advance and toasted them in olive oil butter and garlic in a pan on the stove to make them into croutons before adding them to the soup. I grated swiss and smoked gouda together. Yum. Thanks for the recipe! This was a quick supper good for a late night movie with friends. Read More
(13)
Rating: 5 stars
01/03/2011
This is so simple and so delish!! I used 4 onions that were medium sized instead of five otherwise I followed this recipe exactly. Very godo! Read More
(12)
Rating: 5 stars
01/14/2008
I tried this recipe tonight and was very pleasantly surprised at how easy and delicious it was. It's as good as any that I've had in any resturant. The only changes that I made was to use olive oil instead of vegetable oil no salt only pepper and I used garlic powder. The wine that I used was Marsala. Excellent recipe I will definately be making this again and again! Read More
(12)
Rating: 3 stars
08/26/2018
There is a particular way to make FO soup. Why is no one caramelizing the onions? That is where a lot of flavor comes from. We use Better Than Bouillon Beef stock paste and it is the best (no MSG). Look up how to caramelize onions because there is a particular way to do it for success. I am giving 3 stars for effort and subtracting two for not performing due diligence. Read More
(2)