Traditional French Onion Soup

Traditional French Onion Soup

Ready in 45 minutes
4.5 avg, 13 review(s) 100% would make again

Top-ranked recipe named "Traditional French Onion Soup"

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Try this Traditional French Onion Soup recipe, or contribute your own. "Advance" and "Winter" are two of the tags cooks chose for Traditional French Onion Soup.

"We LOVED this soup! I substituted scotch for the cognac and used ready made garlic and cheese croutons along with 1/2 slice each of Swiss and provolone and sprinkled a blend of parm/Romano on top. delish!"

- karritt

Ingredients

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4 tablespoon Unsalted butter
2 tablespoons Olive oil
6 cups Yellow onions; sliced
4 cloves Garlic; minced
1 teaspoon Sugar
1/3 cup Cognac
1 tablespoon Dijon mustard
1/2 teaspoon Dried thyme
3 tablespoons Unbleached flour
3 quarts Beef stock
1 1/2 cups Dry white wine
salt and pepper; to taste
8 slices French bread
4 tablespoons Unsalted butter; room temperature
4 tablespoons Olive oil
3 cloves Garlic; minced
8 ounces Gruyere; shredded
8 ounces Smoked mozzarella; shredded
4 ounces Parmesan cheese; freshly grated

Original recipe makes 8 Servings

Servings  

Preparation

1. To make the soup, heat the butter and oil in a large stock pot. Add the onions and cook over hight heat, stirring occasionally, for 15 minutes. Add the garlic and sugar. Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown, about 40 minutes.

2. Pour in the Cognac, warm it, and flame with a match. When the flames subside, add the mustard and thyme. Stir in the flour and cook, stirring frequently, for 3 minutes.

3. Gradually stir in the stock and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 1 hour.

4. Preheat oven to 350 degrees F.

5. To make the croutons, spread one side of each bread slice with 1 1/2 teaspoons of butter and 1 1/2 teaspoons oil. Sprinkle with the garlic. Toast the prepared side only on a baking sheet until crusty and golden, 12 to 15 minutes.

6. Combine the 3 cheeses for the gratinee.

7 Preheat the broiler.

8. Ladle the hot soup into 8 oven-proof bowls to fill three-fourths full. Float a crouton in the center of each bowl. Top each bowl lavishly with the cheeses. Broil 6 inches from the heat until the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately

Credits

Added on Award Medal
Verified by stevemur

photo by lisacrooke lisacrooke

delicious French onion soup! photo by olga_isayenko olga_isayenko

Calories Per Serving: 727 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A beautiful soup and easily made
Kathryn57 1 month ago
The Dijon mustard overpowered everything, even after I attempted to doctor it up. The broth needed more herbs/spices. My preference would not be for gruyere either, but I know it's a crowd favorite.
Holly88 5 months ago
Kathryn57 5 months ago
We LOVED this soup! I substituted scotch for the cognac and used ready made garlic and cheese croutons along with 1/2 slice each of Swiss and provolone and sprinkled a blend of parm/Romano on top. delish!
karritt 1 year ago
Great soup, but not traditional French Onion Soup which is a little blander than this. Thank you for sharing this!
michel_4 2 years ago
This is one that will take some time but I promise it's very much worth it when you're done. I substituted Swiss cheese for the gruyere and it turned out beautifully.
Curlik2505 3 years ago
Very good. Could benefit from a touch of crushed red pepper.
ChezHolly 3 years ago
Next time i'll use sliced cheese. Otherwise - very good broth!!!!
kasia1961 3 years ago
this is just a side note to your recipe. you call it traditional french onion soup but, and now i'm just saying, traditional frenc onion soup is a consomme which is a clear soup. by that I mean free of any particles however small. I guess you could say it's like a really really clear french onion broth. try straining it before topping it. you can use the solid ingredients in a roast to compliment it. the recipe is really good and quite sound so for those who don't care, make it as is and it will be great. hope this helps anyone reading it.
3 years ago
Great taste. Excellent recipe.
Mannee 4 years ago
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