French Onion Soup XI

French Onion Soup XI


"After trying several different recipes I came up with my own that is probably the best onion soup my friends have ever had -- so they tell me."

Ingredients 1 h 10 m {{adjustedServings}} servings 507 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes.
  2. Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere.
  5. Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.
Tips & Tricks
Ukrainian Red Borscht Soup

See how to make an authentic beet and sausage soup straight from the Ukraine.

Sweet Russian Cabbage Soup

See how to make a simple cabbage soup with ground beef and veggies.

Rate recipe

Your rating


Reviews 41

  1. 55 Ratings


I had to make a quickie dinner tonight and decided on soup being that my daughter Ashley is home with a really nasty cold, coupled with the fact that it's freezing here in N.J.!! I'm not complaining because I love winter and snow; and we've had a lot of both! Anyway, my gang went crazy over this soup as they always order F.O. soup as an appetizer when we go out for dinner, however these were the changes I made: I only used four large onions, two small cans of low salt beef broth, two cans of beef consomme', a tablespoon of sugar added to the onion while sauteeing and a tablespoon of flour just before the onion was done browning. I used Guinness beer which gave it a great flavor. Thanks so much Carolyne for cluing us in on the dry mustard and beer additons!


This was a big hit with my friends! Everyone loved it! On demand, I ended up making this the next week for another party! Thanks!***Update. Almost 5 years later I am still making this recipe. I've tried others and still come back to this. However, I do add a dash of thyme, a splash of Worcestershire, sugar to onions and flour to onions when almost done.


I've tried many french onion soup recipes, and this one was pretty good. I reduced the number of onions to 6 and I added two tablespoons of flour to the onions right before they finished cooking. I used a brown ale and it gave the soup a really good flavor. I added a little salt at the end, but that was just my own personal taste. I would definitely try this again!