Rich French Onion Soup
Total TimePrep: 20 min. Cook: 5 hours
- 6 large onions, chopped
- 1/2 cup butter
- 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1-1/2 teaspoons Worcestershire sauce
- 3 bay leaves
- 10 slices French bread, toasted
- Shredded Parmesan and shredded part-skim mozzarella cheese
- In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
- Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
- Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
Test Kitchen Tips
Nutrition Facts1 serving (calculated without cheese): 188 calories, 10g fat (6g saturated fat), 24mg cholesterol, 1431mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.
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Nov 11, 2018
I added about 1/2 cup of red wine and extra Worcestershire and 2 cloves of minced garlic.
Dec 29, 2017
I found this soup to be very tasteless. Maybe if the onion had been super caramelized as another reviewer suggested that would've helped. I even added 3 extra beef boullion cubes to the mix after tasting. It still needed something so I tried a touch of thyme and a couple of tsp of cider vinegar but neither of those did much either. Onions really burn my eyes so this was a double disappointment after the burning eyes from the onions. Will try another recipe as Jason's Deli has removed their onion soup from their line-up and it was so good!
Jan 15, 2017
This is my family's favorite French onion soup recipe!!
Dec 25, 2016
Boring, bland, flavorless. Used regular beef broth, not reduced sodium but it was still so blah. Won't make this again.
Oct 2, 2016
This is an excellent recipe for French onion soup. I have made it as written and it is great. I have also followed another reviewers advice and carmelized the onions in the crockpot overnight and finished it the next day with a bit of red wine. Delicious! Joyce Moynihan, Volunteer Field Editor
Feb 10, 2016
To the people complaining it's not vegetarian, use Vegetable broth!
Jan 18, 2016
I also carmelized the onions. I made the rest of the recipe as stated and it will now be my "go to" recipe.
Jan 9, 2016
I cut it down because it is just two of us. I didn't chop the onions but sliced them then cut then slices in half. I liked the flavor of the onions. I like the flavor the Parmesan cheese gave to it as well.
Dec 27, 2015
I use the slow cooker to caramelize the onions first in the slow cooker, then do the rest of the recipe so it takes me a full day to do this soup. I put the onions on overnight, add the rest in the morning and prepare as above. Sometimes I add thyme also. I want to try the idea mentioned of using cider. I'll use apple juice instead since I always have it on hand and see how it is. Sounds really unique and tasty.
Dec 27, 2015
While I haven't made this specific recipe, I just wanted to mention that you can also use the "Better Than Bouillon" beef base instead of the canned soup (3 Tbsp. base to 8 cups water). They even make a low salt version although I just use the regular version and to us the salt level is perfect. I too caramelize the onions in butter with a little oil, 4 Tbsp. butter with 2 Tbsp. oil, in a large pot. Once caramelized, I sprinkle with 3 Tbsp. flour;stir, and then add the base/water to the pan. To make the soup on the stove top, after combining all the ingredients, bring to a boil and then lower to a simmer, partially covered, for 45 minutes before ladling it into the ovenproof bowls. We prefer Mozzarella only and my husband likes it when I put some of the shredded cheese in the bottom of the bowl before ladling in the soup, then the bread with lots of cheese on top and then under the broiler. You can also sprinkle with a little paprika if you wish for a little added color.