Some folks like lots of yummy, melted cheese on their onion soup and some do not. Either way, this French Onion Soup recipe is fantastic. To me, the best part of French Onion Soup is eating it out of a soup crock with the melted cheese. Of course, lots of people love the onion soup as is−and this does happen to be a phenomenal recipe−but on this one, I’m an all-or-nothin’ gal.
Make your own healthier Onion Soup Mix with this recipe.
French Onion Soup
Servings
4 Servings
Ingredients
- 4 large onions sliced
- 4 tablespoons butter
- 1 cup dry white wine
- 2 tablespoons flour
- 8 cups water
- 3 tablespoons Onion Soup Mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
- French bread sliced and toasted
Instructions
- In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don’t burn.
- Add wine and continue to sauté for 2 to 3 minutes.
- Slowly stir in flour.
- Stirring to keep lumps from forming, add water, onion soup mix, salt and pepper; bring to a boil over high heat.
- Reduce heat to low, cover and simmer for 1 hour and 30 minutes.
- Ladle into bowls and place a piece of toasted French bread in each.
Tips
- The traditional topping used for onion soup is Gruyere cheese. If you have trouble finding it, substitute Swiss cheese. Top the toast with a slice or two of cheese and broil for 3 minutes, until cheese is browned and bubbly.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
Its delicious
Yummm
Yes! We have a homemade onion soup mix recipe it’s actually linked in the intro but here you go also Onion Soup Mix <https://jamiegeller.com/recipes/homemade-healthy-onion-soup-mix/>
I love your recipes! I just can’t understand why every onion soup recipe I look up calls for onion soup mix! I can’t use mixes and would like to make it from scratch. Do you have any solutions for me?
Oh Chaya!!!! I am so happy thanks so much for taking the time to comment and let me know.
I first tasted it at the Purim dinner given by our Chabad Center–made by the Rebbetzin–and it was absolutely delicious! My young grandson loved it. The soup is very light and delicate with a delicious subtle flavor.
I would say don’t double the wine. Maybe up to 1 1/2 cups but not more.
IF doubling the recipe do i double the wine as well or will the taste be too strong.
Can I make the soup the day before serving it or should it be made on the same day?
Oh yes FOR SURE!!! will hold in the fridge for a few days or even in the freezer for a few months.
So the white is the more traditional compliment to the flavor profile here. The cab would certainly make it richer (like more full bodied and robust and complex) and could add a nice flavor note – so I think it could be good too. Try it and let us know.
Can I use a red wine like a cabernet instead of a white?
its ok to sip it.
YUM and YAY!
I don’t have any white wine… anyone know what I can substitute with? or can I skip it all together
This is a very good recipe.Thank you for sharing it…I used it with sliced,toasted Challah.It was yummy.