French Onion Soup Recipe

French Onion Soup
Alexandra Grablewski/Photodisc/Getty Images
Prep: 15 mins
Cook: 9 hrs
Total: 9 hrs 15 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
249 Calories
13g Fat
20g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 249
% Daily Value*
Total Fat 13g 17%
Saturated Fat 6g 32%
Cholesterol 31mg 10%
Sodium 1130mg 49%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 13g
Calcium 329mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

French onion soup is a classy and simple recipe that is so delicious and heart-warming. This easy recipe uses some tricks for more flavor. Adding sugar to the caramelized onions increases their sweetness and helps them brown. Using butter and olive oil to cook the onions helps prevent burning and adds great flavor.

Toast some french bread and top with your favorite cheese; broil this and float it on top of each serving of soup for the perfect finishing touch. If you have ovenproof serving bowls, you can put the bread on the soup, top it with cheese, and broil. Be careful when serving this, because the bowls will get hot too.

Or, for the classic look of cheese sealed onto the bowls, spoon the soup into six ovenproof bowls and top each with a toasted slice of French or sourdough bread. Divide 2 cups shredded cheese over toasted bread in each bowl. Place the filled bowls on a cookie sheet and bake in 400 F oven for 10 to 15 minutes until cheese is melted and starts to brown. Be careful when eating this - the whole thing is going to be very hot!

This soup really is a meal in itself; you don't need anything other than a green salad or perhaps some fresh fruit. Dessert should be simple and light too; perhaps strawberry meringue cream or some ice cream served with fruit.


  • 3 large onions (thinly sliced)
  • 1 tablespoon butter (melted)
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 3 tablespoons flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1 bay leaf
  • 3 cloves garlic (minced)
  • 4 (14 ounce) cans ready to serve beef broth
  • 8 slices French bread (toasted)
  • 1 1/2 cups shredded Gruyere or Swiss cheese

Steps to Make It

  1. In a large skillet, combine onions, melted butter, olive oil, and sugar. Cook over medium heat, stirring frequently until onions start to soften. Then reduce the heat to low and cook the onions on for 10 to 20 minutes or until onions begin to brown around the edges. Stir thoroughly.

  2. Place the onions in a 3 to 4-quart slow cooker. Add flour, salt, pepper, thyme, bay leaf, garlic, and the beef broth and stir. Cover and cook on low for 7 to 9 hours or until the onions are very tender.

  3. Remove the bay leaf and discard. Spoon the soup into serving bowls. Top with the bread that has been toasted, sprinkled with cheese, and toasted again, or follow the directions above to finish the recipe.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.