French Onion Soup I

272 Reviews 18 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  chefbuzz

“The best onion soup you will ever have!!!!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
  4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
  5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Share It

Reviews (272)

Rate This Recipe


I stumbled upon this recipe and decided to give it a try. I altered the recipe according to previous reviewers. I used 1/2 cup butter. I added about 2 tsp of white sugar. I used three cups of sliced onions. Mostly yellow cooking onions and one red onion. I've read that using Vidalia onions are the best because they are sweet, so you might be able to omit the sugar if you use them. I cooked the onions on medium heat in the butter until they sweated down and were carmelized. That took a while but the taste it worth it. I used about 2 TBS of flour. Then I used 4 cans of beef broth, 1/2 cup wine, 1 TBS of worcestire sauce, some fresh thyme (the whole sprig's thrown in), 2 bay leaves, salt and pepper. I left that boil and then simmered on low for 20 minutes. At first it tasted like red wine but after simmering it had great flavor. Thanks so much for this recipe. I will be making this one again.

Dynamic Duo

Dynamic Duo

I was looking everywhere for this it is! I have made all different kinds of onion soup and this is, by far, the best. I really like the tradition of swiss cheese and red wine added...this is a classic recipe! My family came over and half of them HATE onions. They actually ate this soup, and loved it. One thing I would say is always add yellow onions. They have the most flavor.



A good basic starting recipe. I changed it quite a bit... used butter instead of margarine, added about 2 tsp. of thyme at the end, and used 1/4 cup of sherry and 1/4 cup of port in place of the wine, as well as provolone instead of swiss (the swiss would have been better, I think, or gruyere). Also added 3 cloves of thinly sliced elephant garlic about 1/2 way through cooking the onions. The trick is to cook the onions sloooowly, on a med/ med-low heat. The soup was fantastic, not too salty like many I have had before, and was delicious with a fresh green salad.

More Reviews

Similar Recipes

French Onion Soup Gratinee

French Onion Soup Gratinee

Rich and Simple French Onion Soup

Rich and Simple French Onion Soup

French Onion Soup V

French Onion Soup V

French Onion Soup III

French Onion Soup III

Lance's French Onion Soup

Lance's French Onion Soup

French Onion Soup II

French Onion Soup II


Amount Per Serving (4 total)

  • Calories
  • 732 cal
  • 37%
  • Fat
  • 29.4 g
  • 45%
  • Carbs
  • 79.3 g
  • 26%
  • Protein
  • 33.4 g
  • 67%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 2004 mg
  • 80%

Based on a 2,000 calorie diet



previous recipe:

French Onion Soup Gratinee


next recipe:

French Onion Soup III