Caramelized French Onion Soup Recipe
Caramelized French Onion Soup Recipe photo by Taste of Home

Caramelized French Onion Soup Recipe

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Carmelized onions give a touch of sweetness to this popular soup, topped with toasted cheese bread. "It’s an easy version of an updated classic," says Pat Stevens from Granbury, Texas.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 2 servings


  • 1 medium onion, sliced
  • 1 tablespoon butter
  • 1 to 2 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • 1-1/3 cups beef broth
  • 1 tablespoon white wine or water
  • Coarsely ground pepper to taste
  • 2 slices French bread (1 inch thick)
  • 1/3 cup shredded Swiss cheese
  • 3 tablespoons grated Parmesan cheese

Nutritional Facts

1-1/4 cups equals 272 calories, 14 g fat (9 g saturated fat), 38 mg cholesterol, 960 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.


  1. In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized.
  2. Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast. Yield: 2 servings.
Originally published as Caramelized French Onion Soup in Cooking for 2 Spring 2007, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 17, 2013

"I really liked this recipe. I did add some dried thyme and tablespoon of Marsala wine. Very tasty!"

Reviewed Feb. 26, 2012

"Easy and delicious! Hubby really liked it! However, it makes very small servings so I will double the recipe next time as we often use soup as our main meal for supper. It's a keeper!!"

Reviewed Jan. 30, 2012

"This recipe is really good and quick and easy too! I added a bay leaf, a clove of garlic and a dash of nutmeg to give it even richer flavor."

Reviewed Oct. 30, 2011

"This is a perfect recipe were there are no left overs!! We used gruyere cheese instead of parm or swiss."

Reviewed Jan. 13, 2011

"This has nice balance of sweet and hearty--good for a luncheon with a large salad"

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