French Onion Soup

Angela Pietrantonio


There are many soups I love, and this one is no surprise it's on my favorite list! It's awesome served with a nice side salad and dessert!
From "family circle"

★★★★★ 1 vote
10 Min
30 Min


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3 Tbsp
unsalted butter
4 large
onions (about 2-1/2 pounds total), halved and thinly sliced
1 tsp
2 tsp
all-purpose flour
14 1/2 ounce cans beef broth (not condensed) (see note)
1/4 c
sherry or red wine
1/2 inch thick sliced french bread, cut on a slight diagonal
1/4 lb
gruyere or swiss cheese

How to Make French Onion Soup


  • 1Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
  • 2Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
  • 3Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
  • 4Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

    6 points per serving
  • 5Note:
    Try reduced-sodium broth, if desired.

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About French Onion Soup

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