French Onion Soup

Cooking the onions until they are golden brown and caramelized lends incredible flavor to this classic broth-based soup. It's quick and easy to prepare.

15 mins
French Onion Soup
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  • 1/4 cup butter
  • 2 1/2 cups thinly sliced onions (2 large)
  • 2 14 ounce can beef broth
  • 1/4 cup dry sherry or dry white wine
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 4 1/2-inch slices French bread, toasted
  • 2/3 cup shredded Swiss, Gruyere, or Jarlsberg cheese
In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 13 to 15 minutes or until tender, stirring occasionally.
Uncover saucepan; cook and stir onion over medium-high heat about 10 minutes more or until onion is golden. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Meanwhile, preheat broiler. Line a baking sheet with foil; arrange bread slices on baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes or until toasted, turning once. Sprinkle with cheese. Broil for 2 to 3 minutes more or until cheese melts and is light brown.
To serve, ladle soup into bowls. Top each serving with a bread slice. Makes 4 main-dish servings.


  • French Onion Soup with Beef:

    Prepare as above, except add 1 cup chopped cooked beef with the broth.


  • French Onion Soup with Mushrooms:

    Prepare as above, except add 2 cups sliced fresh mushrooms to saucepan in Step 2 before adding broth. Cook and stir over medium-high heat about 15 minutes more or until onion is golden and mushrooms are tender. Continue as directed.

nutrition information

Per Serving: cal. (kcal) 306, Fat, total (g) 18, chol. (mg) 47, sat. fat (g) 11, carb. (g) 24, fiber (g) 2, pro. (g) 10, sodium (mg) 1023, Potassium (mg) 173, calcium (mg) 182, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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