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French Onion Soup


Rate this recipe 4.2/5 (34 Votes)
French Onion Soup 1 Picture


  • 1/4 cup Butter
  • 3 Onions (thinly sliced)
  • 3 cloves Garlic (thinly sliced)
  • 1 tsp White Sugar
  • 1 Tbsp All-Purpose Flour
  • 2 1/2 cups Water
  • 1/4 cup Sherry
  • 1/4 cup Port
  • 2 (10.5 oz) cans Condensed Beef Broth
  • 1 Baguette
  • 8 oz Swiss Cheese (sliced)
  • 2 tsp Thyme


Level of difficulty Average
Cost Average budget


Step 1

Melt butter in saucepan. Stir in sugar. Cook onions over med heat for 10 minutes, or until golden brown. Add garlic midway through.

Step 2

Stir in flour until well blended with the onions and pan juices. Add water, sherry, port, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 min.

Step 3

Cut four 1 inch thick slices from the baguette. Toast the slices at 325 degrees F (165 degrees C) just until browned, approx 10 min. Reserve remaining bread to serve with soup.

Step 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.

Step 5

Bake at 425 degrees F (220 degrees C) for 10 min, or just until cheese is melted.

Step 6

Add thyme. Serve


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