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Special French Onion Soup

Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. —Laura McAllister, Morganton, North Carolina
  • Total Time
    Prep: 1-1/2 hours Bake: 10 min.
  • Makes
    9 servings


  • 1/4 cup butter, cubed
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 6 large sweet onions, thinly sliced (about 12 cups)
  • 1 whole garlic bulb
  • 1/4 cup dry red wine or beef broth
  • 6 cups beef broth
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • Dash cayenne pepper
  • Pepper to taste
  • 9 slices French bread (1 inch thick)
  • 1 round (8 ounces) Brie cheese, rind removed, softened
  • 6 thin slices prosciutto or deli ham, chopped
  • 2 cups grated Parmesan cheese


  • In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally.
  • Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside.
  • Add wine to the onion mixture; cook for 2 minutes. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes.
  • Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.
  • Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted.
Nutrition Facts
1 cup: 396 calories, 27g fat (12g saturated fat), 63mg cholesterol, 1348mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 19g protein.
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Average Rating:
  • rebelwithoutaclue
    Nov 16, 2013

    Just sorta Avg. Where is the sherry?

  • kiltyone
    Nov 15, 2013

    This isn't even a third rate immitation of French Onion Soup.Not one self respecting French citizen would eat this so called soup.Gruyere is the appropriate cheese and a sourdough is the only proper addition as well as a vintage Sherry. No garlic please.

  • DawnMCuster
    Nov 15, 2013

    Very tasty I used provalone instead of Brie

  • lazysusan5504
    Sep 10, 2009

    I use Sherry instead of dry wine.

  • cherrylady
    Sep 14, 2008

    Wonderful aroma while simmering! We could hardly wait to eat it -- the taste was worth the wait!