Steve's French Onion Soup

Steve's French Onion Soup

Ready in 2 hours
50 review(s) averaging 4.4. 81% would make again

Top-ranked recipe named "Steve's French Onion Soup"

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French Onion Soup is ideal for an autumn or winter night.

Traditional French Onion Soup uses beef broth, but, since my wife doesn't eat red meat, I usually make it with chicken and vegetable stock.

"Takes patience as the 90 mins for onions is boring but loved it...did add the white wine as one of others suggested but stuck with the red onions as previously always use white/yellow so was nice for a change...especially the cheesy baguette floater was superb! I am in London and reminds me of US restaurants doing it that way alot. Went down extremely well with others eaters!!"

- PondACB


Are you making this? 
7 large Red Onions; peeled
6 tablespoon Butter
2 teaspoons Black Pepper; freshly ground
3 teaspoon Salt
2 Bay leaf
3 quarts Stock - Beef, Chicken, Vegetable; your preference
2 teaspoons Salt; optional
1 cup Emmanthaler Cheese; grated, to 1.5 cups
1 cup Gruyere; grated, to 1.5 cups
1 Baguette

Original recipe makes 8 Servings

Original recipe makes 8 Servings Servings


You've adjusted the recipe from 8 Servings (as originally posted) to 8 Servings. The ingredients above reflect 8 Servings, but the instructions reflect the as-posted 8 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Slice onions 1/8 inch thick.

In a large stockpot, melt butter over low heat. Place onions in it and cook slowly for 1 1/2 hours. Add stock and simmer for 1 hour. Salt to taste.

Slice baguette bread in 1/2" slices. Put in toaster, to a medium brown.

Turn on broiler. Spoon soup into oven-safe serving dish, top with toast and equal mixture of the grated Emmenthaler and Gruyere. Place under broiler, broil 3-6" away from heat for approximately 3-5 minutes. (Watch it carefully -- you want a nice browning but not burning.)


Added on Award Medal
Verified by stevemur






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Calories Per Serving: 459 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Thekidsmom1224 9 months ago

Tip for shorten prep time: I fry the onion rings in olive oil and when it's getting transparent, I add a spoon of suggar to help caramelization. Let it reduce for about 15 min. Im not sure if it taste the same because I've never had the patince to wait. Love love love it!
Carol3V 10 months ago

Chicken stock for French onion soup. Like peas and carrots.
Boshiken 10 months ago

This was fabulous; will make many times again
dresslersmith 10 months ago

Family loved this!
acoombsmom 1 year ago

I made the beef broth from scratch. I also added a few tablespoons of cooking sherry. Very delicious!
LMikoda 1 year ago

The only part I don't like about french onion soup is the soggy bread
Cakeandcookies 1 year ago

Great Recipe!!!
Dawn7 2 years ago

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