Classic French Onion Soup Recipe

5 40 41
Classic French Onion Soup Recipe
Classic French Onion Soup Recipe photo by Taste of Home
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Classic French Onion Soup Recipe

Read Reviews
5 40 41
Publisher Photo
Enjoy my signature soup the way my granddaughter Becky does. I make it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours + broiling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours + broiling

Ingredients

  • 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 (about 3 ounces)

Directions

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place one toast in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted. Yield: 12 servings.
Originally published as Classic French Onion Soup in Taste of Home February/March 2013

Nutritional Facts

3/4 cup soup with 2 slices bread and 1 tablespoon cheese: 195 calories, 10g fat (3g saturated fat), 9mg cholesterol, 805mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 6g protein.

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  • 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 (about 3 ounces)
  1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
  2. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
  3. Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
  4. To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets. Place one toast in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted. Yield: 12 servings.
Originally published as Classic French Onion Soup in Taste of Home February/March 2013

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Reviews forClassic French Onion Soup

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MY REVIEW
dlsnow52 User ID: 1748568 286766
Reviewed Apr. 16, 2018

"This is by far the best french onion soup I have had. It is well worth the time spent carmelizing the onions which has to be done properly or the soup won't turn out as good. I carmelize 3lbs of onions (12 servings) and only use half the onions (6 servings) and freeze the other half. The frozen onions keep very well in the freezer for the next time you want to make it, and you will want to make it again. I also use shredded Guyere cheese which I think is the best cheese to use."

MY REVIEW
randcbruns User ID: 828588 286329
Reviewed Apr. 8, 2018

"This is a great recipe! One of my favorite french onion recipes. I up the amount of port a little because I prefer the flavor."

MY REVIEW
Stacey User ID: 9141711 284241
Reviewed Feb. 25, 2018

"I had a rare evening to myself so decided to make this. I'm so glad I did. I followed the recipe exactly. It took longer to caramelize the onions so I think the heat needs to be up just a little. The Port and garlic baguette really made it special."

MY REVIEW
Linda User ID: 9079824 284102
Reviewed Feb. 22, 2018

"I followed the recipe exactly and it is delicious! My family said it tastes like Grandma's soup that we used to have on Christmas Eve. Cooking the onions thoroughly and slowly is truly part of making the great flavor. I also used an inexpensive California port wine and that was an essential ingredient for flavor."

MY REVIEW
ahmom User ID: 3426126 283475
Reviewed Feb. 9, 2018

"Why can't I give this more stars!!

FABOLOUS!!!Do yourself a favor and double the recipe."

MY REVIEW
rjbeery75 User ID: 2114826 283352
Reviewed Feb. 7, 2018

"My husband told me after I made it that he doesn't like French Onion soup. He loved this!"

MY REVIEW
[email protected] User ID: 3545514 283278
Reviewed Feb. 5, 2018

"I cooked 1/2 the recipe and used Winking Owl California Marlot wine and WOW, everyone enjoyed it! Wish I had made the whole recipe because people wanted seconds.."

MY REVIEW
pklocke User ID: 1745962 283197
Reviewed Feb. 4, 2018

"This came out amazing! I used 3 lg. Spanish onions, 1 lg sweet onion, and 2 lg white onions. Added in 3/4 tsp sugar to try to get the caramelizing going....it took much longer than the recipe said, but was so worth it! Also added a bay leaf as it was caramelizing. The flavor is amazing! And I love that it's gluten-free!"

MY REVIEW
mrs._white User ID: 7182927 283025
Reviewed Feb. 1, 2018

"I made this because my 9 year saw the picture on the cover of the latest issue and said it sounded good and wanted to try it. He didn't care for it, but man I sure did! It was delicious! I used provolone cheese on top and subbed extra broth for the port wine since I don't drink or keep alcohol in the house."

MY REVIEW
Carla User ID: 9406183 283012
Reviewed Jan. 31, 2018

"Excellent"

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