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Three-Cheese French Onion Soup

This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. —Gina Berry, Chanhassen, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 2 large red onions, thinly sliced
  • 1/4 cup butter, cubed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 7 slices French bread (3/4 inch thick)
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  • In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  • Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.
  • Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.
Nutrition Facts
1 each: 205 calories, 12g fat (7g saturated fat), 34mg cholesterol, 1120mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 8g protein.
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Average Rating:
  • ghigliotty
    Apr 23, 2013

    No comment left

  • P Smith
    Mar 5, 2013

    No comment left

  • jcsdmeyr
    Jul 17, 2012

    No comment left

  • HMRintelman
    Jan 5, 2012

    I also added more onion soup mix. It turned out really well.

  • nancymcf
    Jan 5, 2012

    What a simple recipe with great taste!

  • ColleenaG
    Nov 16, 2010

    I found the broth to be slightly bland so I added an other 1/2 of envelope of the Onion Soup Mix and used a tablespoon of Worcestershire sauce instead of a teaspoon. Even our son, who doesn't care much for onions, loved the soup.

  • skyeyz70
    Oct 22, 2010

    No comment left

  • reneeross
    Oct 21, 2010

    Very easy and very delicious.