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French Onion Soup Recipe

This is a delicious baked French onion soup recipe.

If you have never made French onion soup it might appear to be difficult, but it really isn’t at all.

It may take a while to slowly carmelize the onions abut it is well worth the effort.

If you want a quick and easy soup recipe you even start with canned or frozen beef stock.

Okay, I know, I know. Some will say it is tastier and more authentic with homemade stock. That is certainly true, but sometimes, with very busy lives, convenience ranks higher for many people.

This soup may take a bit more effort to make than some, but it is so good, it’s definitely worth it in my opinion. Once you try it you will want to make it again and again.

French onion soup recipe

French Onion Soup Recipe

This is a delicious baked French onion soup recipe. It is surprisingly easy.
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Course Main or Side, Soup
Cuisine French
Servings 6 Servings
Calories 223 kcal


  • 2 ounces butter
  • 1 pound onions, sliced
  • 1/2 clove garlic, crushed
  • 1 teaspoon flour
  • 4 cups beef stock
  • salt and pepper to taste
  • 2 ounces Gruyere cheese, grated
  • 1 teaspoon Dijon mustard
  • 4 slices French bread


  • Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.
  • After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.
  • Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.
  • Preheat the oven to 400ºF.
  • Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.
  • Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.


Calories: 223kcalCarbohydrates: 34gProtein: 12gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 608mgPotassium: 501mgFiber: 2gSugar: 6gVitamin A: 107IUVitamin C: 6mgCalcium: 157mgIron: 2mg
Tried this recipe?Let us know how it was!


  • A heavy pan works best for browning the onions as it helps prevents them from burning.
  • If you use canned beef broth, remember to check for salt before you add any more. Canned soups are quite salty already.
  • Try a variety of cheeses. Swiss cheese would work well. The cheese must melt to a stringy consistency to work.

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2 thoughts on “French Onion Soup Recipe”

  1. This recipe review was originally submitted by Clark:

    Great French Onion Soup!

    French onion soup rocks!!!!!!!!!!!!!!111111!!!!!1111!!!!

    Time to make this!!!!!!!!11111!!!!!!

    Ridiculous awesomeness with delectable cheese and croutons!!!!11111!!!!!!!

  2. Comments from previous visitors to the site:

    very easy and tasty!


    Love It – Who Doesn’t?

    Warm, gooey cheese melting over a hearty loaf of bread while it soaks up the delicious caramelized onion juices…

    mmm, 5 stars!

    What’s not to like?


    Modified recipe for French onion soup

    Dijon mustard, great idea! We used FF mozzarella and a splash of a fruity red wine along with home-made beef stock. Baked at 325F on convection for 15 minutes, then broiled last 10 minutes to get dark brown crust on top. Il était très délicieux.



    New family favourite

    by Carl
    (Victoria, Canada)

    This is a soup that sates the appetite of my entire family. Very easy to make and it fills the kitchen with an enticing aroma. The only changes that I made were to satisfy everyones comments. Half the family liked the Dijon mustard the other half didn’t, an easy fix, half the Dijon and mix it with half the cheese and serve accordingly. The other half thought there were too many onions so I added more beef stock. Voila!


    Your voice is wonderful and I really appreciate all the tips and variations. I can’t wait to try these new recipes.


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