Three-Cheese French Onion Soup Recipe
Three-Cheese French Onion Soup Recipe photo by Taste of Home

Three-Cheese French Onion Soup Recipe

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“This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion-soup lovers will enjoy.” —Gina Berry, Chanhassen, Minnesota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 2 large red onions, thinly sliced
  • 1/4 cup butter, cubed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 7 slices French bread (3/4 inch thick)
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving equals 205 calories, 12 g fat (7 g saturated fat), 34 mg cholesterol, 1120 mg sodium, 17 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
  3. Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese. Yield: 7 servings.
Originally published as Three-Cheese French Onion Soup in Simple & Delicious October/November 2010, p19

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Reviewed Jan. 5, 2012

"I also added more onion soup mix. It turned out really well."

Reviewed Jan. 5, 2012

"What a simple recipe with great taste!"

Reviewed Nov. 16, 2010

"I found the broth to be slightly bland so I added an other 1/2 of envelope of the Onion Soup Mix and used a tablespoon of Worcestershire sauce instead of a teaspoon. Even our son, who doesn't care much for onions, loved the soup."

Reviewed Oct. 21, 2010

"Very easy and very delicious."

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