French Onion Soup

French Onion Soup

I love a good French onion soup, especially in the Fall when you can get really good, sweet onions. This French Onion Soup is way better than what I have had at most restaurants. The rich flavor paired with the gooey cheese and soft bread is just so… mmmmm.. there are no words that can describe how good it is.  Just as a little added note… when making French onion soup you definitely want to use beef consomme. You will find it adds a good depth of flavor that beef broth alone just can’t provide. You can find beef consomme in the canned soup isle in your grocery store. It is usually right next to the beef broth.

French Onion Soup

French Onion Soup


  • 1/2 c. butter (1 stick)
  • 4 medium-sized sweet onions, sliced thin
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp. Kosher salt
  • ground black pepper, to taste
  • 3 (10.5 oz) cans Beef Consomme (found with the canned soups at the store)
  • 1 (10.5 oz) can Beef Broth
  • 1 Tbsp. red wine vinegar
  • 4 thick slices French Bread (OR 2 c. Parmesan croutons)
  • 4 slices provolone cheese
  • 4 slices Swiss cheese, chopped
  • Parmesan cheese, to taste
  • paprika, to taste


  • Melt butter in a stock pot. Add onions, garlic, thyme, bay leaf, salt and pepper.
  • Cook, stirring often, until onions are soft and caramelized (about 30 minutes).
  • Add consomme, beef broth, and vinegar and simmer another 30 minutes (at this point you can also transfer to a crock pot and cook on low heat for several hours).
  • When ready to eat, toast French bread in broiler for about 2 minutes turning once, until lightly toasted on each side. Remove from broiler, but keep broiler on.
  • Remove and discard bay leaf and thyme from soup. Ladle soup evenly into 4 oven-safe serving bowls. Place a slice of French bread into each bowl and top with provolone and Swiss cheese.
  • Sprinkle Parmesan cheese and paprika over the top and broil for about 5 minutes or until cheese is bubbly and golden brown.


  1. I made this when I cooked in a restaurant but we used only about 2 tbsp of butter.. 1/2 cup it would swim in grease as there is also fat coming off of the cheeses. We also added about 2 cups of bar brand sherry for a large pot so I would think at least 1/4 cup for this size of recipe.


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