French Onion Soup Recipe

French onion soup recipe
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  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:35 h
  • Ready In : 1:45 h

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


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.

Baked French Onion Soup Recipe



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


Step 1

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.

Step 2

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.

Step 3

Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.

Step 4

Preheat the oven to 400ºF.

Step 5

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.

Step 6

Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.


  • 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.

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.

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Recipe Comments

Comments (2)

  1. posted by Karen Ciancio on

    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. posted by Karen Ciancio on

    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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