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Classic French Onion Soup

 Classic French Onion Soup
Enjoy my signature soup the way my granddaughter Becky does. I make it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
12 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 cups thinly sliced onions (about 3 pounds)
  • 3 garlic cloves, minced
  • 1/2 cup port wine
  • 2 cartons (32 ounces each) beef broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 24 slices French bread baguette (1/2 inch thick)
  • 2 large garlic cloves, peeled and halved
  • 3/4 cup shredded Gruyere or Swiss cheese

Directions

  • In a Dutch oven, heat 2 tablespoons oil and butter over medium heat.
  • Add onions; cook and stir for 10-13 minutes or until softened.
  • Reduce heat to medium-low; cook for 30-40 minutes or until deep
  • golden brown, stirring occasionally. Add minced garlic; cook 2
  • minutes longer.
  • Stir in wine. Bring to a boil; cook until liquid is reduced by half.
  • Add the broth, pepper and salt; return to a boil. Reduce heat;
  • simmer for 1 hour, stirring occasionally.
  • Meanwhile, place baguette slices on a baking sheet; brush both sides
  • with remaining oil. Bake at 400° for 3-5 minutes on each side or
  • until toasted. Rub toasts with halved garlic.
  • To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking

2 of 2

Classic French Onion Soup (continued)

Directions (continued)

  • sheets. Place two toasts in each. Ladle with soup; top with cheese.
  • Broil 4-in. from heat until cheese is melted. Yield: 12 servings.
Nutritional Facts: 1 serving equals 172 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 773 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.