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French onion soup recipes - 7 recipes

This is a fun food for me. I used to eat it all the time when I was young with my sister, at a cute French-style restaurant called La Madeleine's. We would eat the soup, then follow it by a double chocolate cookie. (Funny the food combinations we crave, eh?) Then I attempted to make it with my mom. We even went out of our way to find some quality gruyere cheese. Well, I was a bit too happy with the sugar while carmelizing the onions, and so the resulting soup was almost sickeningly sweet. I have a beautiful picture of it, though. Honeslty, the best french onion soup I've had is in France, so if you ever get a chance, go. On the other hand, why not just make it at home? 
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Top rated French onion soup recipes

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1. Slice the onions in half and peel outer layers and discard the ends

  • 5 sweet Onions
  • 3 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 1 cup Dry Red Wine
  • 1 10 ounce can Beef Consomme
  • 3 1/2 cups Beef Stock
  • 3 tablespoons Apple Cider Vinegar
  • 1 sprig fresh Thyme
  • 1 sprig fresh Rosemary
  • 1 Bay Leaf
  • 1 loaf French Bread
  • 8 ounce grated Gruyere Cheese
  • Kosher salt
  • Ground black pepper
  • 1 tablespoon Cognac
4.4/5 (93 Votes)

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In a 3 quart microwave-safe dish, add everything but the croutons and cheese

  • 1 32oz beef broth or beef stock (stock has a stronger beef taste, you can always use 24 ozs. stock and 1 cup of water)
  • 3 tablespoons butter
  • 2 teaspoons Better Then Bouillon beef granules
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt (optional)
  • 1/8 teaspoon pepper
  • 3 cups thinly sliced onions
  • 2 cups seasoned croutons or slice of pre-toasted garlic bread from the freezer
  • 1 1/3 cups shredded mozzarella cheese
4.3/5 (18 Votes)

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The beauty of cooking this is a pressure cooker is, it infuses the flavor so it tastes like it's been simmering all...

  • 3 tbs butter
  • 1 tbs EVOO
  • 3 large yellow onions, thinly sliced
  • 2 tsp light btown sugar
  • 4 cups beef stock
  • 1 cup dry red wine, may substitute beef stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups crunchy croutons
  • 6 slices provolone cheese
4.5/5 (2 Votes)

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1. Place butter, thyme, and bay leaf in the bottom of a 6 qt

  • 1/4 c. Unsalted butter
  • 6 Thyme sprigs
  • 1 Bay Leaf
  • 5 lbs. large sweet onions, vertically sliced (about 16 c.)
  • 1 T. Sugar
  • 6 c. Unsalted Beef stock
  • 2 T. Red wine vinegar
  • 1 1/2 t. Kosher salt
  • 1 t. Black pepper
  • 24 (1/2 oz,) slices French baguette bread
  • 5 oz. Gruyere cheese, shredded (about 1 1/4 c.)
3.5/5 (2 Votes)

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1. Melt butter with olive oil in an 8 quart stock pot on medium heat

  • 1/2 cup unsalted butter
  • 2 tbsp. olive oil
  • 4 cups sliced onions
  • 4 (10.5 oz) cans of beef broth
  • 2 tbsp. dry sherry (opt)
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices Swiss cheese, diced
  • 1/4 cup grated parmesan cheese
0/5 (0 Votes)

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Heat a deep pot over med to med high heat

  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 6 med onions, thinly sliced
  • Salt and freshly ground black pepper
  • 2 tsp fresh thyme, picked and chopped or poultry seasoning
  • 1 bay leaf, fresh or dried
  • 1/2 cup dry sherry
  • 6 cups beef stock
  • 4 thick slices crusty bread, toasted
  • 2 1/2 cups shredded Gruyere or Swiss cheese
0/5 (0 Votes)

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In a large pot melt butter and combine onions, thyme and bay leaf over medium high heat

  • 3 large yellow onions, sliced thin
  • 3 tbsp butter
  • 2-3 sprigs of fresh thyme
  • 1 large bay leaf
  • 1/2 cup red cooking wine
  • 2 tbsp flour
  • 4 cups beef broth
  • salt and pepper to taste
  • 1 cup garlic croutons
  • 4 slices Havarti chees
0/5 (0 Votes)

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