- 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
- 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 sheets. Place two toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted. Yield: 12 servings.
Reviews forClassic French Onion Soup
"This was time consuming but delicious. I had been using Rachel Ray's recipe for years but decided to try this one and I wasn't disappointed. Worth the time and effort."
"This recipe was delicious! I made a half of a recipe and didn't cook it as long. I think It's just as good as Panera bread, I served mine with homemade croutons and mozzarella."
"My husband and I -- both avid lovers of french onion soup -- agree that this is the best french onion we've ever had! I created a log-in just to rate it! Instead of port, I used a cheap cabernet sauvignon and instead of swiss or gruyere I used mozzerella because that's all I had. Also, I served the soup with two pieces of toast as it calls for but I cut one piece into large chunks and left the second as a whole slice before adding to the soup."
"This is the best french onion we've had since ordering same in Paris many years ago. I've thrown out my old recipe and this is now our favorite. Used the Gruyere and so good!"
"The soup was fantastic. I didn't have port so used red wine. If you didn't try it with the Gruyere cheese, you should. I think it makes a big difference."
"Real French Onion flavor- better than most restaurants! I used red wine instead of port, and did a lot of tasting for my personal tastes. I only used 5-6 onions, which was plenty. I had only Swiss cheese and it was still very, very good. I'll definitely make it again to share with my family."
"I love French onion soup and this was the most delicious recipe for this soup. I used sherry instead pf port wine and it was perfect. I eye balled all the engredients for 5 people and it came out very tasty for my first try. Next time I will use Gruyere cheese instead of Swiss and I'm sure it'll be better than perfect!!! Thank you for sharing your recipe!"
"Perfect! I didn't have Port so I used sherry instead."
"This is a very good French onion soup. Only downside is the 2 hours it takes to make. I used the Cabernet I had on hand rather than the port."
"Delicious soup! Just what I have been looking for. Skipped the port and it was perfect."