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French Onion Soup Recipe

French Onion Soup

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Average Rating:

Total Reviews: 136

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  • on February 10, 2013

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    My go-to french onion soup recipe! Delicious, easy to make, and you'll look like a kitchen super-star when your family eats it. We love it topped with bread and cheese, so I set the oven to a low broil, and portion out soup into oven safe bowls, such as ramakens. I then top each bowl with a slice of french baguette, that I toasted in the toaster, and some gruyere cheese. Broil for just a few minutes, so the cheese is golden brown. YUM!!

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  • on January 02, 2013

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    I combined this recipe with Tyler Florence’s French onion soup since I couldn't decide which to make. The only adjustments I made using Tyler’s recipe were to use ½ pound of butter instead of ¼ pound, 2 bay leaves instead of one, 2 fresh thyme sprigs and both Gruyere and Parmesan cheese. I also made my own croutons by cutting up a loaf of Italian bread, drizzled with EVOO with salt and pepper and grated Parmesan cheese. The croutons make a world of difference. Best French onion soup I've ever had and best french onion soup my friends and husband had.

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  • on December 16, 2012

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    I have made onion soup many times and this is without a doubt the best one ever. I did not use veal stock but I did make scratch beef stock from roasted marrow bones. Degalzing with cognac and sherry and the second reduction with dry white wine build a very rich flavor

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  • on September 26, 2012

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    This soup is wonderful. I used 5 spanish onions and sauted for about 1 hr. I added some fresh thyme from my garden. I would cut down on the amount of butter next time, 1/4 Lb. is not necessary. Perhaps 4-6 tbs. I also used homemade chicken stock for the veal stock and boxed beef stock. It great but even better the next day. Thanks Ina

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  • on September 09, 2012

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    The soup came out GREAT. It tastes really good and it's super easy to make too. I used 2.5 lb sweet yellow onions and I cut the rest of the ingredients in half. So basically, I used only 1 quart of chicken broth ,1/4 cups of the alcoholic beverages, and so on... Will make it again!

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  • on August 20, 2012

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    This soup turned out so much better then I ever could have hoped for. I also like some other reviewers could not find veal stock, so I used 1 organic beef stock and 1 organic (low sodium vegetable stock. I also decided not to use sherry and put in a little extra wine and brandy, and followed all other directions exactly. On top, I put a nice baguette and some Gruyere cheese- the classic for french onion soup, and it was the best I have ever made. This recipe is easy, and makes so much soup- so invite lots of friends! I love Ina, and as expected, another recipe of hers has turned out wonderfully!

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  • on April 17, 2012

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    This is wonderful soup, very balanced in flavors. I too, could not find veal stock. I used an organic beef stock. I made my own bread and used a swiss cheese. Please, don't skimp on the alcohol, use the best flavor. It's true alcohol will burn out with cooking and heat, it then leaves you with either good or bad flavor. Like most soups, it's best the second day. I grate fresh parmesan over the cheese.

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  • on January 31, 2012

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    fabulous and simple...

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  • on January 04, 2012

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    NICE FOR A COLD DAY! USED 5 LBS. ONIONS (1/2 VIDALIA & 1/2 YELLOW, ADDED 1 TSP. THYME, 2 BAY LEAVES KEPT EVERYTHING ELSE THE SAME WITH THE EXCEPTION OF MAKING HOMEMADE PUMPERNICKEL CROUTONS WHICH I PUT ON TOP THEN TOPPED WITH A HANDFUL OF GRUYERE AND PUT IT UNDER THE BROILER. YUMMY! :

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  • on December 30, 2011

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    I have tried many onion soup recipes in the past couple of years and I always come back to this one. Like many other reviewers, veal stock is not available here but chicken stock works great & I also increase the amount of onions. The soup also freezes beautifully. My ultimate test for French Onion Soup is whether or not you would happily eat it WITHOUT the baguette / cheese topping and this recipe easily passes this test every time!

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