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

Special French Onion Soup Recipe

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Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. —Laura McAllister, Morganton, North Carolina
TOTAL TIME: Prep: 1-1/2 hours Bake: 10 min.
MAKES:9 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 1-1/2 hours Bake: 10 min.
MAKES: 9 servings


  • 1/4 cup butter, cubed
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 6 large sweet onions, thinly sliced (about 12 cups)
  • 1 whole garlic bulb
  • 1/4 cup dry red wine or beef broth
  • 6 cups beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • Dash cayenne pepper
  • Pepper to taste
  • 9 slices French bread (1 inch thick)
  • 1 round (8 ounces) Brie cheese, rind removed, softened
  • 6 thin slices prosciutto or deli ham, chopped
  • 2 cups grated Parmesan cheese

Nutritional Facts

1 cup equals 396 calories, 27 g fat (12 g saturated fat), 63 mg cholesterol, 1348 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.


  1. In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.
  2. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil.
  3. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
  4. Add wine to the onion mixture; cook for 2 minutes. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
  5. Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
  6. Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted. Yield: 9 servings.
Originally published as Special French Onion Soup in Country Woman April/May 2008, p27

Full-Bodied Red Wine

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

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Reviewed Nov. 16, 2013

"Just sorta Avg. Where is the sherry?"

Reviewed Nov. 15, 2013

"This isn't even a third rate immitation of French Onion Soup.

Not one self respecting French citizen would eat this so called soup.
Gruyere is the appropriate cheese and a sourdough is the only proper addition as well as a vintage Sherry. No garlic please."

Reviewed Nov. 15, 2013

"Very tasty I used provalone instead of Brie"

Reviewed Sep. 10, 2009

"I use Sherry instead of dry wine."

Reviewed Sep. 14, 2008

"Wonderful aroma while simmering! We could hardly wait to eat it -- the taste was worth the wait!"

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