Rich French Onion Soup Recipe

4.5 38 45
Rich French Onion Soup Recipe
Rich French Onion Soup Recipe photo by Taste of Home
Publisher Photo

Rich French Onion Soup Recipe

Read Reviews
4.5 38 45
Publisher Photo
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

Ingredients

  • 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

Directions

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. Yield: 10 servings.

Test Kitchen Tips
  • To give this dish a fragrant, unexpected quality, toss a couple of fresh thyme stems (or 1/4 teaspoon dried thyme) into your slow cooker. Discard stems before serving.
  • No time for chopping onions? Sliced onions work as well.
  • Soups can be brightened up before serving by adding a little citrus juce or vinegar. A teaspoon or two of cider vinegar tastes great in this soup.
  • Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27

    Nutritional Facts

    1 serving (calculated without cheese): 188 calories, 10g fat (6g saturated fat), 24mg cholesterol, 1431mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.

    • 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
    1. 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.
    2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
    3. 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. Yield: 10 servings.

    Test Kitchen Tips
  • To give this dish a fragrant, unexpected quality, toss a couple of fresh thyme stems (or 1/4 teaspoon dried thyme) into your slow cooker. Discard stems before serving.
  • No time for chopping onions? Sliced onions work as well.
  • Soups can be brightened up before serving by adding a little citrus juce or vinegar. A teaspoon or two of cider vinegar tastes great in this soup.
  • Originally published as Rich French Onion Soup in Quick Cooking January/February 2000, p27

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forRich French Onion Soup

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    BKinsey User ID: 6322146 259729
    Reviewed Jan. 15, 2017

    "This is my family's favorite French onion soup recipe!!"

    MY REVIEW
    4robsgirl User ID: 7852780 258593
    Reviewed Dec. 25, 2016

    "Boring, bland, flavorless. Used regular beef broth, not reduced sodium but it was still so blah. Won't make this again."

    MY REVIEW
    joycerm53 User ID: 703299 254938
    Reviewed 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"

    MY REVIEW
    nuheart158 User ID: 8185348 243607
    Reviewed Feb. 10, 2016

    "To the people complaining it's not vegetarian, use Vegetable broth!"

    MY REVIEW
    cindiak User ID: 221828 242049
    Reviewed 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."

    MY REVIEW
    abashu User ID: 6784654 241386
    Reviewed 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."

    MY REVIEW
    AppleDumplingTwo User ID: 7589324 240390
    Reviewed 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."

    MY REVIEW
    eebiedritz User ID: 1536510 240378
    Reviewed 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."

    MY REVIEW
    econjack User ID: 5868943 240349
    Reviewed Dec. 27, 2015

    "When I make French Onion soup, I use 2:1 ratio of beef broth to apple cider. It gives it a hint of flavor that people like...but can't figure out. Always fun to serve to guests."

    MY REVIEW
    MHalterman User ID: 6584696 236231
    Reviewed Nov. 2, 2015

    "Yummy soup. I used Swanson's beef broth and toasted white bread."

    Loading Image