8 servings

Once you try this French Onion Soup recipe, you'll never try another. Caramelized, melt-in-your-mouth onions, crusty bread, and melted cheese make for a hearty and rich soup that’s worth the wait. You’ll want to let it simmer the full two hours for the ultimate blending of flavors. Perfect for a cold day, this classic soup is comfort food at its best. If you don’t have a Dutch oven, this also works as a crock pot soup recipe! This recipe is perfect for lunch or dinner

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Step 2

Preheat broiler.

Step 3

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Step 4

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

erikisst's Review

March 26, 2014
This was easy and worth the effort. I consider myself a bit of a French Onion Soup connoisseur and have eaten it in many, many different restaurants. While it was not quite as perfect as The Courtyard Cafe in Brecksville, OH (which is what I consider the best anywhere) it was darn close. The Courtyard actually tops their FOS with provolone instead of the traditional Gruyere or Swiss. I prefer it that way and so in this recipe I used provolone as well. We are totally loving the leftovers and I plan to make again!

GAFoodLover's Review

January 07, 2014
For someone who must, for health reasons, follow the 'light cooking' concepts, this is a pretty good dish. Those who truly love traditional French Onion soup will want to add a clove of minced garlic, more thyme, a pinch of sage, a little Worcestershire or Soy sauce, more wine, a little sherry or cognac, and enrich the broth with some chicken stock. Most important for traditionalists - use a thick slice of sourdough or French bread, not cubes, and don't ever use reduced-fat cheese because it doesn't melt properly and it has no taste. I usually get some thick slices of Provolone at my deli for this dish because it melts perfectly and has just the right flavor for the rich soup beneath it.

IreneG's Review

January 20, 2014
Best french onion soup ever! This soup is rich and flavorful and amazing. I did use red wine instead of white because it's what I had on hand. And I added a splash of worcestershire to the onions just before adding the broth. It tasted amazing the day I made it but I followed some other reviewers' advice and let it sit in the fridge until the next night. Amazing! I'll be making this again and again!

LindaThiel's Review

January 16, 2014
I love French Onion but in all my years of cooking I have never attempted to make it. This recipe was fantastic and equal to any restaurant I have ever orderd it in. Good Job.

3 1/2 stars

September 27, 2016
This was pretty good.  I made it a day ahead and used brandy in place of the wine.  Cooking Light has another French Onion and Apple soup which I'd give the slight edge to.  Of course nothing can compare to Julia Child's FOS. 

Very tastey

February 25, 2016
This recipe was tasty although I did follow a lot of the other comments..I added 1/2cup of white wine instead of 1/4 cup. I added more thyme and halved the beef broth and added chicken broth. Deffo worth trying.

simple adjustments

October 18, 2015
I cut the broth by half and like others, I also added twice as much thyme. It came out pretty good.

Verity's Review

October 19, 2014

Summer2000's Review

July 10, 2014
It was very delicious. One of the best kind!

CounterChef's Review

November 01, 2013
Check out a visual summary for this recipe with pictures of each ingredient: http://counterchef.com/recipes/author/ellieGGGGG/title/french-onion-soup/