Main dish

French Onion Soup

15 m
1 h 0 m
Ready in:
1 h 15 m
This is the restaurant version of classic French Onion Soup – exquisite, savory, and flavorful!
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Servings: 4
4 tbsp.
1 tsp.
Red onions
2, large, thinly sliced
Sweet onions
2, large, thinly sliced
Chicken broth
1 (48 fl.oz.) can
Beef broth
1 (14 oz.) can
Red wine
½ cup
Worcestershire sauce
1 tbsp.
Fresh parsley
2 sprigs
Fresh thyme leaves
1 sprig
Bay leaf
Balsamic vinegar
1 tbsp.
to taste
Freshly ground pepper
to taste
French or Italian bread
4 thick slices
Gruyere or Swiss cheese slices
8, room temperature
Asiago or Mozzarella cheese
½ cup, shredded, room temperature
4 pinches
  1. Add butter to a large pot and melt it over a medium-high heat.
  2. Add salt, red and sweet onions, stir well, and cook for 35 minutes or until the onions are caramelized and syrupy. Stir frequently.
  3. Combine the next four ingredients (from chicken broth to Worcestershire sauce) in a pot and mix well.
  4. Using a twine, bundle parsley, thyme and a bay leaf. Simmer over a medium heat for about 20 minutes, stirring occasionally.
  5. Discard the herbs, reduce the heat to low, add balsamic vinegar, and season with salt and pepper.
  6. Cover and cook over a low heat to help it stay hot while you’re cooking the bread.
  7. Heat the oven broiler, arrange the bread slices on a baking pan and broil them for about 3 minutes. Turn once and make sure they’re toasted on both sides.
  8. Remove the bread from heat but don’t turn off the broiler.
  9. Prepare 4 large oven-safe bowls and arrange them on a rimmed baking sheet.
  10. Add the hot soup to each bowl making sure they’re about 2/3 full.
  11. Top each bowl with a slice of toasted bread, 2 slices Gruyere cheese, and about ¼ of Asiago or Mozzarella cheese. Sprinkle a pinch of paprika over each bowl.
  12. Broil for about 5 minutes or until bubbly and golden brown. Serve when the cheese forms a melted crusty seal.
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