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Four-Cheese French Onion Soup

Total Time

Prep: 25 min. Cook: 50 min.


8 servings

This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.—Gail Van Osdell, St. Charles, Illinois
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  • 1/3 cup butter, cubed
  • 2 tablespoons olive oil
  • 12 cups thinly sliced onions
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup all-purpose flour
  • 2 cartons (32 ounces each) reduced-sodium beef broth
  • 1-1/2 cups white wine or additional reduced-sodium beef broth
  • 8 slices French bread (1/2 inch thick)
  • 1-1/3 cups shredded Swiss cheese
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  1. In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
  2. Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  3. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
  4. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Nutrition Facts

1 each: 388 calories, 21g fat (12g saturated fat), 56mg cholesterol, 1293mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 15g protein.

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