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Homemade French Onion Soup

Updated on April 13, 2016

My Wife Loves This Soup

My wife absolutely loves this soup, and the bonus is, it really isn't horrible for you health wise.

She always orders French Onion Soup when we eat at restaurants, and we know which ones heat up a can of Campbell's and which seem to make it from scratch. This recipe does cheat a bit. I guess if we went old school, my mother's old friend Julia Child would tsk tsk at me for using canned broth. If you have homemade broth, use it. I know till my mother was quite older, she made her own stocks for soup, but we are working on the assumption that we don't have all day to spend making soup.

If you want to reduce the calories in the recipe, one way is to use margarine instead of butter.

How Was It?

4 stars from 1 rating of French Onion Soup
Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: Serves 8 people
  • 3 lbs (About 6 onions) White Onions
  • 1 Stick Butter, unsalted
  • 5 cloves Garlic
  • 2 cans Chicken Stock, 14.5 oz cans
  • 4 cans Beef Stock, 14.5 oz
  • 1 cup Red or White Wine
  • Salt and Pepper
  • 8 slices Swiss Cheese
  • 2 Cups Mozzarella Cheese
  • 1 Loaf French Bread
  1. Melt one stick of butter in a decent size sauce pan. I think I used a 4-5 quart over medium low heat. Peel and slice your onions about 3/4 to 1 inch thick. Add them to the pan. Take your cloves of garlic, smash them and add those to your pan to cook. You can turn up the heat just a bit, but we don't want to burn anything. Just cook the onions till they are clear.
  2. Add your broth to the onions and bring it up to a boil. Once it boils add your wine to the liquid and simmer while you prepare your bowls. Slice the french bread in 2 inch thick slices and toast under the broiler in your oven. Once they are toasted, set them aside for now. Ladle the soup into your bowls, then add your toast on top of the onion soup. Sprinkle the mozzarella cheese on top of each bowl, then top with the slice of swiss cheese. Place under the broiler to brown and melt the cheese. Watch it close at this point because the difference between nicely browned and incinerated can be a minute. Once browned, serve to your hungry diners.

Soup Before Bread and Cheese Are Added And Broiled

Ready to Devour

Nutrition Facts
Serving size: 10oz
Calories 525
Calories from Fat243
% Daily Value *
Fat 27 g42%
Saturated fat 16 g80%
Unsaturated fat 11 g
Carbohydrates 42 g14%
Sugar 2222 g
Fiber 2 g8%
Protein 25 g50%
Cholesterol 72 mg24%
Sodium 1390 mg58%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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      Helen Doyle 3 weeks ago

      This soup looks delicious. And funnily enough it is almost exactly like I make mine. I do however, always make my own broth. I make huge pots and then freeze it in serving sizes.

      Roast your bones with a bit of milk powder sprinkled over them. This improves the flavour immensely.

      I will be looking up your recipes more in the future.