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Best Onion Soup Recipes

Best Onion Soup Recipes

Top Rated Onion Soup Recipes

The ultimate finish for our Make Your Own Epic Burger Adventure, this reworked cheese and onion burger is great on its own or dipped in French Onion Soup.

The tender beef in this incredible french dip sandwich can be made in the Instant Pot in just one hour. Recipe courtesy of Corrie Cooks

Meatloaf in the microwave?! We know it sounds strange, but this meatloaf in a mug will satisfy those comfort food cravings, and can be made in less than 10 minutes.

This hearty dinner is full of flavorful ingreidents like beef tenderloin and mushrooms.

Sometimes you want comfort food without the fuss. These meatballs can be made in less than 15 minutes!

Snow, ice, wind, cold. Winter is upon us, which means, soup season is upon us. French onion soup is a classic go-to warming technique. This simple yet hearty dish is typically made with beef stock, leaving vegetarians out in the cold. Making this version at home is simple and delicious, and animal-cruelty free. The secret ingredient? Coffee.Click here to see more Warm Winter Soup recipes.

Though intended for our Make Your Own Epic Burger Adventure, this soup can also be eaten alone with a piece of sliced baguette and melted gruyère on top.

The original version of this recipe is called Green Lake Chicken, and it was created by my mother in order to feed the large crowds of family that would be running around our family's camp up in Green Lake, Maine. Because I've gone vegetarian for a little while (for denominational reasons — not permanently), I created this meatless version of it. Hers uses cream of chicken soup and shredded chicken, and while the mushrooms and lentils weren't a part of hers, they may become part of my non-vegetarian version.Click here to see Casserole Recipe Redux

Best Onion Soup Recipe

With all we do at Passion Is Cooking we also have a health component to our dishes and meal recipes with a healthier version and our signature juice pairing. For Passion Is Cooking French Onion soup we have paired the Ginger Spice Homemade Juice video (recipe) and a Pinot Noir wine to compliment the dish.

Beef Stroganoff (Russia)

Beef Stroganoff has enjoyed popularity for many decades now as Russia’s beloved comfort food. Tender beef strips cooked in a rich cream-based sauce make it one complete dish for the whole family. Traditionally, it is served over noodles.

Homemade Hearty Beef Stroganoff with Mushrooms and Noodles

  • 6 sprigs fresh thyme (divided)
  • 1 bay leaf
  • 3 cups beef stock
  • 1 carrot, chopped
  • 2 pounds chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons cognac
  • 5 tablespoons unsalted butter (divided)
  • 6 tablespoons extra-virgin olive oil (divided)
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 pound mushrooms, sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sour cream (optional)
  • 1 (1-pound) package wide egg noodles
  • 2 tablespoons parsley leaves, chopped


The great thing about French onion soup is that it only calls for basic ingredients. In fact, I&rsquom sure you&rsquoll find all of these readily available in your kitchen!

  • Onions. Classic French onion soup calls for yellow onions, but you can also use white or red.
  • Butter. It&rsquos a crucial ingredient to caramelize the onions. You can use olive oil, but nothing beats the richness of butter.
  • Flour. Going hand in hand with butter, flour forms a roux that thickens the soup.
  • White wine. It comes in handy when your onions are burning at the bottom of the pan. Pouring in a few spoonfuls of wine will deglaze the pan, helping you scrape out the burned onion bits.
  • Beef Stock. It&rsquos the flavor base of the soup. Classic French onion soup calls for beef, but you can also experiment with chicken or veggie.
  • French Bread. It&rsquos the iconic soup topping. Any French bread will do, but a crusty baguette is highly recommended.
  • Cheeses. The only way to top your French bread. This recipe calls for Swiss and Parmesan, but you can also use whatever mild and melty cheeses you want. Gruyere, asiago, gouda, brie, Havarti, blue, and mozzarella are all fantastic options.

Best Onion Soup Recipes - Recipes

If you love french onion soup like I do, you have to try this recipe. It’s seriously the best french onion soup that I’ve ever eaten, hands down. And aside from some stirring that you have to do in the middle, this recipe is super easy. I’m actually going to list ingredients and step by step directions because I love it so much, and I want you guys to get it right as well. I learned it from watching an episode of “America’s Test Kitchen”, which is one of my favorite cooking shows on PBS. All it takes is a little time and a little love, and you’ll have a huge pot of amazingly delicious french onion soup.

Best French Onion Soup Recipe
Adapted from America’s Test Kitchen

-4 lbs yellow onions
-3 tablespoons butter
-1/2 cup sherry
-4 cups chicken broth
-2 cups beef broth
-1 bay leaf
-sprig of thyme
-toasted baguette slices
-grated or thinly sliced cheese (any combination of gruyere, swiss, jarlsbeg, and parmesan)

1. Preheat your oven to 400 degrees. Spray the inside of a dutch oven with nonstick cooking spray, or pour some oil into the bottom and spread it all around with a paper towel. Cut the butter into smaller pieces and scatter it around the bottom of the dutch oven. Cut the onions in half through the root end, and slice into 1/4 inch thick slices from pole to pole. Put the slices of onion into the dutch oven and sprinkle 1 teaspoon of salt over the top. Cover the dutch oven and place it into the oven for 1 hour.

Four pounds of sliced yellow onions in a dutch oven with three tablespoons of butter

2. Remove the dutch oven after an hour and take off the cover (use oven mitts!), stirring the onions and scraping down the sides. The onions should just be starting to brown. Replace the cover on the dutch oven but leave it slightly ajar cook for another hour. Stir and scrape down the sides again, then put it back in the oven with the cover still ajar for another 45 minutes.

Onions after one hour in the oven

Onions after two hours and 45 minutes in the oven

3. Remove the pot and place it on the stove over a medium high heat. Stir frequently and scrape down the sides. After 15 minutes, a dark crust should form at the bottom of the dutch oven. Don’t be alarmed! This is fond, and it’s full of flavor. It can get to be a very dark brown, just watch that it doesn’t get too black or burned. Turn down the heat if necessary. After the fond is formed, pour in 1/4 cup of water and scrape the fond up from the bottom, stirring it into the onions. After the water has evaporated, cook the onions for another 6-8 minutes until another fond crust forms at the bottom of the dutch oven. Add another 1/4 cup of water and scrape it up from the bottom, mixing it into the onions. Repeat this process 4 times in total. The onions will be very brown and soft at this point – that’s a good sign!

Developing dark fond at the bottom of the pot

Adding water and scraping up the fond from the bottom

4. After the fourth scraping, let the fond develop one more time, then deglaze with 1/2 cup of sherry. Scrape up all the brown bits and mix it with the onions. At this point the onions should be a very dark, deep brown color.

Adding sherry and deglazing the bottom of the pot one more time

5. Pour in 2 cups of water and both the chicken and beef broths. Add in the bay leaf and a sprig of thyme. Stir to combine, then turn the heat up to high. When the soup starts to boil, cover the dutch oven and turn the heat to low. Simmer for 30 minutes. Taste and adjust for seasoning, adding salt and pepper as needed.

Adding in chicken broth, beef broth, and water, and simmering with a bay leaf and thyme

6. To prepare the soup for serving, toast slices of baguette. Ladle some hot soup into an oven safe bowl and cover the top of the soup with the toasted baguette. Top the baguette slices with cheese. Gruyere is the classic preference but I like to use a combination of jarlsberg and parmesan. Place the bowls of soup on a cookie sheet and side it under the broiler. Watch it very carefully as the cheese bubbles and browns very quickly.

After the soup is done simmering, ladle some into oven safe bowls

Top the soup with toasted baguette slices

Slices of jarlsberg go on top

Bubbling and browning cheese under the broiler

7. Remove the bowls from the oven very carefully and place on plates to serve. The bowls are super hot so be careful! Let it cool down a bit but be sure to eat it while it’s hot and the cheese is melted and stringy.

Homemade french onion soup hot and ready to eat

Every time I eat this soup, I still marvel about just how tasty it is. The broth is rich and deep, and the onion flavor really shines through. It’s better than any french onion soup that I’ve had at restaurants, and it’s really easy to make, I promise! Please try this recipe, and let me know how it turns out!

This entry was posted by virginia on Monday, March 15th, 2010 at 8:07 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

French Onion Soup

Hi all, this is Jack. I don’t typically write the story behind the recipes here on A Family Feast, but today I wanted to be the one to share – in my own words – what inspired today’s recipe for French Onion Soup.

Over 20 years ago, I decided to go back to college at night so I could change my career path from working in food service management to information technology. Food was (and is) my passion – but technology pays the bills a whole lot better!

So I started a program going to school at night while continuing to work my full-time job as a food service director. I was nervous about going back to school, but fortunately on my first day I met a great guy named Steve who helped me cope with the incredible amount of hours it took to change careers. (Steve was doing the same – making the change from working as a graphic artist to a career in IT.) Steve and I became friends and outside of school we frequently got together (when time allowed) so we could mountain bike and hike.

Steve is French and one of his favorite meals is French Onion Soup. He was particularly fond of my version – which we’re sharing here today – and Steve asked me to make it often for him and his wife.

Steve is a special guy in that he has cystic fibrosis, but he still tries to maintain a normal, active lifestyle – in fact, I think his active lifestyle has helped him stay as healthy as he is! Other than some constant coughing, you would never know he has CF because he doesn’t let it run his life – and even on his worst days, he is tougher than me and can bike circles around anyone!

Steve, I know you’ve been waiting for this French Onion Soup recipe – I wanted to make sure I got it just right! This one’s for you buddy!

This is the best soup ever and I’m not just saying that. It’s really a first class soup. The flavor is amazing, and rich in onions. This is so great to eat when it’s cold outside, it’ll warm you up from the inside. I find this soup absolutely irresistible, I’m sure you will too! Even if you’re not a huge onion fan, try this soup, I guarantee you’ll fall in love with it.
Add some bread sticks for dipping and savor every bite. What a treat!


7 medium-large onions
1 heaped Tbsp flour
1 Tbsp light brown sugar
1/2 cup cold water
6 cups water
2 Tbsp chicken bouillon
1 Tbsp onion bouillon
White pepper
Salt (if needed, to taste)


1. Cut the onions in quarters and thinly slice.

2. Heat 4-5 Tbsp of oil in a pot and add the onion. Sauté for around 20 minutes, stirring occasionally until the onion goes a deep golden color.

3. Push the onion aside, add the sugar and mix until it dissolves, and then mix in with the onions.

4. Mix the flour in with the water until the flour dissolves and then add to the onion.

5. Add the other ingredients and bring to a boil. Lower the heat and cook for another 30 minutes uncovered. Taste and adjust seasoning.

Served with rice with noodles, dried tomatoes, tomato and pepper salad, braided garlic buns.

Good to know…
You can make the soup two or three days in advance and keep it in the fridge. It seems like a lot of onion but when it cooks it shrinks down a lot. Don’t leave the onion soup bouillon out, it really gives this soup its special flavor and just isn’t the same without it.
If you don’t have brown sugar leave it out. You can substitute the same amount of cornstarch for the flour, just don’t leave it out altogether.
Want to take this soup to the next level? Serve it with croutons (recipe here) and cheddar cheese, with bread sticks on the side (recipe here). What a treat!

Recipe Summary

  • 5 pounds yellow onions, thinly sliced
  • 6 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 2 teaspoons salt
  • 5 tablespoons flour
  • 14 cups boiling beef or veal stock
  • 1 1/2 cups dry vermouth or dry white wine
  • 1/3 cup cognac
  • 2 French baguettes, sliced 1 inch thick
  • 4 cups coarsely grated Swiss and Parmesan cheeses, mixed

Simmer the onions in butter and oil for 2 hours. Stir frequently, adding the sugar and salt after 15 minutes of cooking. Onions will turn a deep golden-brown color. Sprinkle on the flour and cook for 5 minutes longer. Add the boiling stock and the wine and simmer for 45 minutes longer. Skim if necessary. Correct the seasoning.

Before serving, reheat to boiling. Pour in the cognac. Serve in heated bowls with toasted rounds of French bread and generous servings of coarsely grated Swiss and Parmesan cheeses.

Julia Child’s French Onion Soup

French Onion Soup has to be on the top of my list for favorite soups. This recipe by Julia Child takes a little longer than many simpler recipes, but it’s well worth the time spent. So get out your apron, and prepare to indulge in a classic French favorite.


  • 5-6 Cups Yellow Onions, sliced thin
  • 1/2 Yellow Onion, raw
  • Olive Oil, 4 Tbsp
  • French Bread, about 8 slices
  • Cogniac, 2-3 Tbsp (optional)
  • Parmesan Cheese, 4 ounces
  • Swiss Cheese, Grated, about 12 ounces
  • Salt and Pepper
  • Sage, Ground, 1/2 tsp
  • Bay Leaf, 1 leaf
  • White Wine, 1 cup
  • Beef Stock, 6 cups
  • Flour, 3 Tbsp
  • Sugar, 1/2 tsp
  • Butter, 2 Tbsp
  • Cooking Oil, 1 Tbsp

Cooking Instructions:

Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil. Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished. Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).

Reduce heat to medium-low and stir in 3 Tbsp flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed). Stir in 1 cup of beef stock, and stir heavily for a couple seconds.

Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

Pre-heat oven to 325 degrees F. Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.

Taste soup, and add salt and pepper as needed, then remove the bay leaf.

Add cognac, and grate the 1/2 raw onion into the soup. Add a little bit of the swiss cheese to the soup, preserving most of it for the top. Cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer. Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered. Bake for around 30 minutes, or until cheese is melted. Turn the broiler on and brown the cheese.

Remove pot from oven and let stand to cool. Serve up to some lucky guests and enjoy all the kudos you receive.

Other Spices and Seasonings Recipes

I&rsquove really gotten into making my own homemade seasonings lately. I find that it&rsquos so much cheaper in the long run than buying these tiny little containers of mixed spices. You&rsquore making a larger quantity that will take you longer to use up.

Plus I like the fact that I know exactly what&rsquos going in my seasoning, there are no hidden ingredients that you need to question.

Here are some good homemade seasonings I&rsquove been making:

  • Italian Seasoning
  • Homemade Pumpkin Pie Spice
  • Everything Bagel Seasoning
  • Taco Seasoning
  • Greek Seasoning
  • Ranch Seasoning
  • BBQ Seasoning