Best French Onion Soup

    (1124)
    2 hours 10 min

    A highly flavoursome French onion soup made with beef stock and topped with a cheese crusted crouton. It's simple and delicious soup that will make you come back for more.


    978 people made this

    Ingredients
    Serves: 4 

    • 125g unsalted butter
    • 2 tablespoons olive oil
    • 2 large onions, sliced
    • 1.2 litres beef stock
    • 2 tablespoons dry sherry
    • 1 teaspoon dried thyme
    • salt and pepper to taste
    • 4 slices French baguette
    • 4 slices mozzarella cheese
    • 2 slices Gruyere cheese, diced
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Melt butter with olive oil in an 8 litre or similar sized stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
    2. Add beef stock, sherry and thyme. Season with salt and pepper and simmer for 30 minutes.
    3. Preheat the grill.
    4. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of mozzarella, 1/2 slice diced Gruyere and 1 tablespoon Parmesan cheese. Place bowls on baking tray and grill until cheese bubbles and browns slightly.

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    Reviews & ratings
    Average global rating:
    (1124)

    Reviews in English (843)

    by
    1117

    Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown (not burnt) before adding the stock and other ingredients. Try it, you will be amazed at the richness it adds. I also like to toast the French bread a bit before it goes onto the soup, the bread is less slimy soggy if it is toasted.  -  25 Apr 2005  (Review from Allrecipes US | Canada)

    by
    782

    Delicious!!!! I give this 10 stars with a few minor changes. I used less than half the amount of butter, and PLEASE be sure to caramelize the onions! Instead of sherry, I opted for a dry red wine and make sure you toast your bread before putting under the broiler with the cheese. Otherwise it is just too soggy. Thanks!  -  05 Sep 2007  (Review from Allrecipes US | Canada)

    by
    618

    I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants in town (that is not kid-friendly so we had to find a babysitter too) to get the best onion soup in town but thanks to Lori Levin, I can make it myself! I sliced about 5 large onions and cooked them for about 40 minutes over med heat, stirring them once in a while. Then I added 1 minced garlic clove in for about one minute before adding 1/2 cup white wine (a bit more than 2 tbsp!). I let it cook until almost dry then I sprinkled the onions with flour and cooked that (while constantly stirring) for about 3 minutes. Then I added 5 cans of beef broth and cooked for about 20 minutes. I used grated Gruyere and this was absolutely the best french onion soup I have ever had and I can't believe I made it myself!! Thanks Lori!!  -  25 Aug 2003  (Review from Allrecipes US | Canada)

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