Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.

Jenny

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 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
  • Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.

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  • Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.

  • Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.

  • Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.

  • Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.

  • Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Cook's Note:

Use a slicer attachment of the food processor to make easy work of slicing onions. Purchase day-old bread, then slice and bake ahead of time, keep in a resealable bag.

Nutrition Facts

792 calories; protein 31.3g; carbohydrates 77.2g; fat 37.7g; cholesterol 86.3mg; sodium 2169.7mg. Full Nutrition
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Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2012
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. :) Read More
(30)

Most helpful critical review

Rating: 3 stars
12/01/2012
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. Read More
(7)
163 Ratings
  • 5 star values: 140
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/16/2012
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. :) Read More
(30)
Rating: 5 stars
09/17/2012
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!! Read More
(17)
Rating: 5 stars
09/23/2012
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. Read More
(14)
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Rating: 5 stars
12/28/2014
I used 6 large onions - 3 red and 3 yellow and omitted the wine because I used homemade beef stock with red wine as an ingredient. The cooking times for the onions was longer - nearly 1 hour 15 minutes. With onion soup, I think it is more important to pay attention to the onions than to monitor time (look for carmelization in the first stage, and boil off most of the liquid during the second stage). I also omitted the flour because the stock did not require a thickening agent. I used about 1/2 cup of sherry to deglaze Very good, but I highly recommend making beef stock. Read More
(13)
Rating: 5 stars
02/23/2013
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. Read More
(12)
Rating: 5 stars
01/29/2015
Didn't change a thing. Great recipe!!! We love French onion soup and we make this one again for sure. Read More
(8)
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Rating: 5 stars
01/24/2016
I pretty much just followed the recipe except I have never bought or used sherry so I made it without. I made a pot roast to go with it and used some of the pot roast dripping to boost the broth in the soup but if I do this in the future I will try to get a really good broth to use. This puts to shame all versions of French onion soup I have had in cafes and restaurants that are basically some croutons and onion thrown in some overly salted broth. Read More
(8)
Rating: 5 stars
09/20/2012
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!!) Read More
(8)
Rating: 3 stars
12/01/2012
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. Read More
(7)
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