This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.

Rob
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over low heat. Add the onions; cook, stirring occasionally for 1 1/2 hours.

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  • When the onions are ready, add the pepper, salt, bay leaf and flour. Stir over low heat for 10 minutes. Pour in the beef broth and white wine. Simmer for 2 hours over low heat. Adjust the coloring to a rich brown with the browning sauce. Taste, and adjust salt if needed.

  • Preheat your oven's broiler. Ladle the soup into oven-proof bowls, and place them on a baking sheet. Float a slice of French bread in each bowl, and top with some Swiss cheese. Broil until cheese is browned. Serve immediately.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

368.6 calories; 14.7 g protein; 43.4 g carbohydrates; 36.9 mg cholesterol; 1514.1 mg sodium. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2005
A St Louis favorite! This is well worth trying. If you don't have the browning sauce but have a hearty beef broth you'll be fine. Read More
(25)

Most helpful critical review

Rating: 2 stars
09/21/2011
I really tried to like this recipe but there is way too much paprika and the directions need to be clearer. I thought something was wrong noting to cook the onions 1.5 hours but it is right and needs to say this is needed so that the onions carmalize. I had a problem when the dry ingredients were added and needed to cook 10 minutes. If I cooked the dry ingredients for 10 minutes they would have burnt. I also only could let the soup simmer on very low for 1.5 hours any more and I would not have had enough liquid left for it to be soup. The broth in this recipe was somewhat heavy and almost too rich from simmering so long. Sorry:( Read More
(7)
73 Ratings
  • 5 star values: 56
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/26/2005
A St Louis favorite! This is well worth trying. If you don't have the browning sauce but have a hearty beef broth you'll be fine. Read More
(25)
Rating: 5 stars
10/01/2006
Very very good. This is a much heartier French onion soup than my previous recipe which I seem to have misplaced. This and a salad actually filled my husband. I found the salt level to be pleasant but my husband felt it was a little too salty. I used buillon cubes so I'm sure that contributed to the saltiness. I added a few extra cubes to ensure the soup wasn't too weak and in hindsight I don't think that was necessary. I used Merlot instead of a white wine because that is what I had handy... also I added a splash of balsamic vinegar towards the end of cooking. I toasted the french bread slices before broiling and mixed in a little romano and fresh mozarella with the swiss. All in all very good. Our 11 year old asked for more soup instead of pizza. Don't be afraid to cook the onions for longer than stated. I made mine a nice golden brown - carmelized almost. I think that adds so much to the taste. Read More
(23)
Rating: 5 stars
01/06/2006
I have been making this soup for the past 20 years and there is no other like it! The addition of the paprika adds a richness both in color and in taste and I often find myself adding more than the recipe calls for. My kids and relatives all make it for their families now. Read More
(20)
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Rating: 5 stars
01/31/2007
Delicous and always hits the spot! If you have homemade beef stock use it otherwise use 1/2 canned chicken broth and 1/2 canned beef broth. Canned beef broth can get too tinny tasty when reduced. I always add a pinch of salt to the onions it makes them release their juices hence their flavor to the soup when browning them. Read More
(14)
Rating: 5 stars
10/09/2007
Rob there's no doubt that this is an excellent FOS recipe. I used low sodium beef broth red wine (didn't have white) and added a few more seasonings. The recipe called for paprika but I didn't see in the instructions whether to add it to the soup or if was meant to be a sprinkling over the cheese. Anyway I did both and it was great. I always add some sugar to my onions as they're browning which cuts down a little on the cooking time. Hubby's the FOS King and he and my family just loved it. Thanks so much! Read More
(12)
Rating: 5 stars
11/17/2006
THANK YOU THANK YOU. I grew up with Famous Barr and I'm 59 years old! Their French Onion soup was a "must" for lunchtime shoppers and this IS IT!!! I followed the recipe exactly and wasn't disappointed. VERY GOOD and rich in flavor. Read More
(11)
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Rating: 5 stars
03/19/2006
This was so much better than most of the onion soups I've ever had out!! Wow!! I made a huge batch of this (6x? can't remember now) for a church "SoUUper Sunday" and it was a huge hit. Every last drop was eaten and I couldn't keep my spoon out of the pot when I was making it. I was worried that the directions weren't right about cooking the onions so long but the whole recipe really turned out perfect. My mouth is watering now remembering it. Too bad my husband's not a fan of this type of soup or this would be made much more often at home! Read More
(10)
Rating: 5 stars
09/15/2006
Just made this today and it's a great recipe! We just moved in so we didn't have wine or a bay leaf (had to borrow the flour!) but it's a easy hardy soup to make for a cold rainy day. Now if only we could unpack the food processor to make slicing those onions easier... Read More
(9)
Rating: 4 stars
09/30/2006
It's true you do need to cook the onions for at least an hour. I used mozzarella instead of swiss also skipped the browning sauce. It's great with the white wine (don't skip that!). Read More
(8)
Rating: 2 stars
09/21/2011
I really tried to like this recipe but there is way too much paprika and the directions need to be clearer. I thought something was wrong noting to cook the onions 1.5 hours but it is right and needs to say this is needed so that the onions carmalize. I had a problem when the dry ingredients were added and needed to cook 10 minutes. If I cooked the dry ingredients for 10 minutes they would have burnt. I also only could let the soup simmer on very low for 1.5 hours any more and I would not have had enough liquid left for it to be soup. The broth in this recipe was somewhat heavy and almost too rich from simmering so long. Sorry:( Read More
(7)