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Favorite French Onion Soup Recipe

Favorite French Onion Soup Recipe

I love French onion soup so I came up with this rich recipe that's easy enough to whip up on a work night or serve as an elegant first course. —Jennifer Miller, Smyrna, Tennessee
TOTAL TIME: Prep: 55 min. Broil: 5 min. YIELD:6 servings

Ingredients

  • 1 large sweet onion, cut into 1/2-inch rings
  • 1 large Spanish onion, cut into 1/2-inch rings
  • 1 large red onion, cut into 1/2-inch rings
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons herbes de Provence
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/4 cup sherry or beef broth
  • 1/4 cup dry red wine or beef broth
  • 1 carton (32 ounces) beef broth
  • 6 slices French bread baguette (1/2 inch thick)
  • 2 cups (8 ounces) shredded Gruyere or Swiss cheese

Directions

  • 1. In a Dutch oven, saute the onions, sugar, thyme, herbes de provence, salt and pepper in oil; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
  • 2. Add sherry and wine, stirring to loosen browned bits from pan. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  • 3. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned.
  • 4. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese. Place bowls on a baking sheet. Broil 2-3 minutes longer or until cheese is golden. Yield: 6 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.

Nutritional Facts

1 cup soup with 1 slice bread and 1/3 cup : 309 calories, 19g fat (8g saturated fat), 40mg cholesterol, 1065mg sodium, 18g carbohydrate (9g sugars, 2g fiber), 14g protein

Reviews for Favorite French Onion Soup

Sort By :
MY REVIEW
Reviewed Mar. 5, 2015

"This is more authentic than most other recipes for French Onion soup. I just used all sweet onions instead of 3 different types, so no sugar was needed. I also used half good quality butter and half olive oil. Used 1 1/22 teaspoons fresh thyme and 1 tsp. herbes de Provence.

Thanks for this recipe!"

MY REVIEW
Reviewed Jan. 13, 2013

"Way too sweet. Plus the tablespoon of thyme made for an overpowering flavor. I had to add 2 bouillon cubes to try to cut down on sweetness. Would not make again."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.