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Easy & Expert Recipes For French Onion Soup

French Onion Soup Two Ways — Beginner and Expert

For me, this first week of December is all about using up leftovers, paring down the inventory in my refrigerator, and making unfussy homestyle meals. That's why for dinner I'll be preparing a rustic, countryside-inspired French onion soup with remaining holiday leftovers and other pantry staples on hand.

Typically, French onion soup begins by caramelizing onions at a low temperature for an extended period, which brings out the onions' sweetness, adds silkiness, and enhances the soup's depth. But if you've got a lot on your plate, cut the time dramatically by using fewer ingredients and employing the help of French-fried onions.

Either way, you'll wind up with a dish that's comforting and not overly indulgent. Find a version that suits your schedule when you read more.

Beginner French Onion Soup

Beginner French Onion Soup

Easy Recipe for French Onion Soup

Ingredients

3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese

Directions

  1. Heat oven to 400° F.
  2. Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese.
  3. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.

Serves 4.

Nutritional information per serving: Calories 305, Fat 16g, Fiber 1g, Protein 15mg, Carbohydrate 22g, Sodium 1288mg, Saturated fat 7g

Expert French Onion Soup

Expert French Onion Soup

Expert Recipe For French Onion Soup

Ingredients

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California bay leaf
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano
Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Directions

  1. Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
  2. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  3. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
  4. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
  5. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
  6. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Serves 6 as a light main course.

Note: Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

Around The Web
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danakscully64 danakscully64 6 years
I LOVE French Onion Soup and it really is super easy to vegetarianize. Honestly, the "expert" soup isn't hard to make, it's just time consuming. The first recipe really doesn't sound good. The recipe I use is similar to the 2nd one, but not exact, can't wait to try this!
Mavs2980 Mavs2980 6 years
These are the bowls I have: http://www.target.com/Round-Lions-Head-Soup-Bowl/dp/B000MFJAEK/ref=sr_1_14?ie=UTF8&searchView=grid5&frombrowse=0&node=1038576&keywords=soup%20bowls&field_browse=1038576&searchSize=30&id=Round%20Lions%20Head%20Soup%20Bowl&field_availability=-2&refinementHistory=subjectbin%2Ctarget_com_age%2Ctarget_com_gender-bin%2Ctarget_com_character-bin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&searchNodeID=1038576&field_launch-date=-1y&searchRank=target104545&searchPage=1&field_keywords=soup%20bowls
Mavs2980 Mavs2980 6 years
I love French Onion Soup! So tasty. I came across a recipe last year that I love. At the time I was lost as to what I was going to put the soup in for the broiling process. Luckily I found some adorable soup bowls that are oven safe at Target. And even better they were on clearance for $1.75 each.
gingirl gingirl 6 years
Love french onion soup! I like that it's easy to make vegetarian, too. Gotta love Gravy Master! Lol.
Spectra Spectra 6 years
I'm not a fan of French Onion soup, either. It's just so plain and unappealing.
snarkypants snarkypants 6 years
whew, glad to see i'm not the only person who doesn't like french onion soup!
katieb82981 katieb82981 6 years
I've been looking (without success) for moderately priced crocks in which to make French onion soup. Does anyone have a suggestion of where to find them?
HoneyBrown1976 HoneyBrown1976 6 years
I love French Onion soup!! I wish I could have some right now.
Smacks83 Smacks83 6 years
Suzi, all the Pyrex stuff I've seen says its oven safe (Up to 500 degrees I think).
suziryder suziryder 6 years
Mamasita, I agree that french onion soup doesn't photograph all that well, but it tastes SO GOOD! I've been wanting to make it for my husband for a while now (it's his favorite) but I can not for the life of me find the right kind of dish. Corningware and Pyrex don't seem to have anything that's safe to go under the broiler. Anyone have any ideas?
danizzle danizzle 6 years
tyler florences french onion soup has become a permanent request at my house, and from my boyfriends family. every time i make it, everyone fights over the leftovers.
tiff58 tiff58 6 years
I made a huge pot of french onion using Tyler Florence's recipe a couple of weeks ago, and it was delicious! Next I want to try Ina Garten's recipe.
Smacks83 Smacks83 6 years
I love love LOVE this soup!! On of my top favorites of all time! I love that I can make a big pot of it and just freeze the extras. I could eat this soup daily ;)
BellaMadonna BellaMadonna 6 years
I had French Onion Soup once and I've never been so sick on something I've eaten in my entire life!
mamasitamalita mamasitamalita 6 years
I feel like I'm the only person on earth who thinks French onion soup looks like boogers all over brown water........ those pictures are both so unappetizing to me...
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