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Rich and Simple French Onion Soup
June 10, 2009

This is very close to a recipe I have been using for the past 30 years or so. The only changes/suggestions that I would make are to add a tablespoon of Worchester Sauce and use all butter instead of the olive oil. Make sure that you saute the onions well. (Also, make sure that you slice the onions into fairly wide slices, about 1/2-3/4" wide.) You don't want them burnt, but you do want them browned. I use Campbell's Double-Rich Beef Consumme and 1/4 cup of Sherry. For the cheese, I put a tablespoon of FRESH shredded Parmesan cheese on the bottom of the bowl, then ladle on the soup, then top with a large homemade crouton, then the swiss cheese, and another tablespoon of the fresh Parmesan. For the croutons, take a large wine-glass and press into a slice of thick bread to get the perfect circle for your soup bowl. Spread with butter and sprinkle with Parmesan cheese. Put in the oven at 250 for about 1/2 hour or until they are dried and crisp.

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