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French Onion Soup with French Bread Toast Recipe

I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham
TOTAL TIME: Prep: 20 min. Cook: 1 hour 55 min. YIELD:8 servings


  • 1/4 cup butter
  • 2 pounds onions, thinly sliced
  • 1 tablespoon sugar
  • 4 tablespoons all-purpose flour
  • 3 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 8 slices French bread, toasted
  • 1 cup (4 ounces) shredded Swiss cheese


  • 1. In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour.
  • 2. Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper.
  • 3. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes.
  • 4. Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes. Yield: 8 servings.

Nutritional Facts

1 serving (1 cup) equals 346 calories, 12 g fat (7 g saturated fat), 28 mg cholesterol, 1,122 mg sodium, 49 g carbohydrate, 4 g fiber, 12 g protein.

Reviews for French Onion Soup with French Bread Toast

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Reviewed Oct. 24, 2012

"I don't have a Dutch oven so I made the onions in a saucepan. The onions never did brown. Next time I'll make the onions in a frying pan to get that wonderful carmelizing. I think this is why my soup looked to pale. Great flavor though and will definitely try again."

Reviewed Feb. 25, 2012

"I haven't tried this recipe yet. I would like to make this for my friends who haven't had the chance to try this yummy soup but I don't have a dutch oven.

Can I use a regular oven and at what temp.? No one seems to have that as an option in the recipe. Not everyone has a dutch oven. Thanks for your help."

Reviewed Jun. 3, 2010

"The best. The secret is in adding the sugar to carmalize the onions. And, as many recipes call for wine, this one doesn't, which, in my estimation takes away the beefy flavor."

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