Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does. I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Ingredients
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 cups thinly sliced onions (about 3 pounds)
- 3 garlic cloves, minced
- 1/2 cup port wine
- 2 cartons (32 ounces each) beef broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 24 slices French bread baguette (1/2 inch thick)
- 2 large garlic cloves, peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
Reviews
Really good! My 7 year old was like it was ok (the fact she ate the onions surprised me)! My husband and I really enjoyed it! I didn't have bowls that can go in the oven so I just put the bread on a baking sheet and sprinkled them with cheese. I also used garlic salt instead of garlic because that's how I like to make my bread with bruschetta and it's delicious! Will for sure make again this winter!
Great recipe! Tasted a little flat until I added thyme and I like it a little thicker so added some cornstarch liquid, but understand you can add flour to onions before deglasing. Thanks!
Good recipe, similar to the one I've used for years. I prefer a little sherry instead of port wine. But what does Ree Drummond have to do with a recipe contributed by Lou Sansevero of Utah? Did I miss something?
One of the best!! Very good and followed another comment about making half for only the two of us. I did not have the baguette but did have a couple of homemade buns that worked fine.
Delicious. I used sherry as that I’d what I had on hand. Even my kids gobbled it up!
Awesome soup! This recipe is a keeper! Takes some time, but well worth it. I think it is restaurant quality! I used Guyrer and sometimes use smoked Gouda. Delicious!
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This soup was amazing! I caramelized the onions in my slow cooker (10 hours on low) and used white Port instead of red because that's what we had on hand...wow...so good! I will definitely be making this again!
I used red wine , swiss cheese, and New York Texas croutions. Second time making in the last month. Excellent !!!
This is basically Julia Child's recipe from "Mastering the Art of French Cooking." It's easy to make and utterly delicious. Julia recommended sprinkling 1/2 tsp of sugar on the sliced onions to help them caramelize more quickly. Don't rush this step....the flavor depends on it.