Rating: 4.32 stars
95 Ratings
  • 5 star values: 53
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 4

Try substituting vermouth for the white wine!

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 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 saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.

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  • Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.

  • Preheat oven broiler.

  • Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.

  • Place bowls under broiler until cheese is melted.

Nutrition Facts

253 calories; protein 10.8g; carbohydrates 26.9g; fat 10.1g; cholesterol 21.6mg; sodium 646.2mg. Full Nutrition
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Reviews (72)

Most helpful positive review

Rating: 5 stars
07/15/2006
Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!) Read More
(32)

Most helpful critical review

Rating: 1 stars
08/07/2006
Personally I wasn't a fan of this at all. Too much wine too many bay leaves. Read More
(7)
95 Ratings
  • 5 star values: 53
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
05/16/2006
Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan provolone and swiss. Read More
(32)
Rating: 5 stars
07/15/2006
Really good. Onions caramelized in 30 mins. I substituted red wine and added thyme as suggested by another reviewer. The soup was really wonderful and my husband asked me to make it again. I only had whole wheat bread - which was a horrible substitute. I agree this really only serves 2 people. ( Also! Make sure you have bowls to put under the broiler before you make!) Read More
(32)
Rating: 4 stars
04/04/2006
Made a few minor changes: Used vegetable broth rather than beef. Added a sprig of fresh thyme along with the bay leaves. Finished the soup with a traditional splash of brandy. I agreed with a previous reviewer that this does not really make six servings (unless you eat your soup from a custard cup). I filled two french onion soup crocks and had just enough left over for a small lunch-size serving. Also it took over an hour for the onions to properly caramelize to a nutty brown color. At the thirty minute mark the onions had no color at all. So give yourself a little extra time for this recipe. You won't be sorry. Read More
(29)
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Rating: 5 stars
05/30/2006
Oh my gosh this soup is identical to the ones in the resturaunts maybe even better! We can't seem to get enough of this! Excellent flavor! Perfect balance of sweet and savory. This is So good. Thanks!!!! Read More
(19)
Rating: 5 stars
02/28/2006
Yummy onion soup. I used vidalia onions, only 1 bay leaf and out of necessity, Honey Brown beer in place of the wine. The beer accented the sweetness of the onions nicely. After tasting the soup, I added a pinch of thyme... Delish. Thanks! Read More
(15)
Rating: 5 stars
07/15/2006
Used vidalia onions, red wine, 1 cup of water, 1 bay leaf, and 1 tablespoon Worceshire sauce. All great suggestions. 6 servings did turn out to be equal to three servings. Took over an hour for the onions to cook and they still weren't brown, but by then we were too hungry to wait any longer. I don't think I sliced my onions thin enough. Read More
(12)
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Rating: 5 stars
04/09/2006
This gets 5 stars b/c it is easy to make and the result is delicious - I followed the directions exactly and it was a great soup. The onions smelled up the house pretty bad though so make sure you leave all the windows open:) Read More
(12)
Rating: 5 stars
05/19/2009
I am really impressed with how this came out! I'm not a fan of french onion soup but I still had to have a bowl...so good! My onions took about an hour to caramelize and I used chicken broth instead of beef broth because it was all I had on hand. It was a little on the tangy side. My french onion soup-obsessed boyfriend preferred it this way and thought it was a change I made 'on purpose'. I used a teeny bit less white wine and only 1 bay leave and added salt and pepper to the onions as they were caramelizing. I also buttered the bread and sprinkled it with garlic powder before toasting in the oven. I'll definitely make this one again!! Read More
(8)
Rating: 5 stars
04/19/2010
This recipe was really good! I took into consideration that everyone who reviewed it said that it was actually only three servings-so I doubled the recipe. I also did as others suggested and added worcheshire sauce while on the stove. Also sprinkled some paprika on top of the cheese before it went into the oven. Absolutely fantastic! Read More
(8)
Rating: 1 stars
08/07/2006
Personally I wasn't a fan of this at all. Too much wine too many bay leaves. Read More
(7)