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French Onion Soup

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 4
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Looking for a dinner recipe? Enjoy this hearty French onion soup served with French bread for the perfect meal.
Created Oct 29, 2011
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  • 4 medium onions
  • 2 tbsp (25 mL) butter or margarine
  • 2 cans (10 oz/284 mL each) condensed beef broth
  • 1 1/2 cups (375 mL) water
  • 1/8 tsp (0.5 mL) pepper
  • 1/8 tsp (0.5 mL) dried thyme leaves
  • 1 dried bay leaf
  • 1 cup (250 mL) shredded Gruyere, Swiss or mozzarella cheese
  • 4 slices (about 1 inch/2.5 cm thick) French bread
  • 1/4 cup (50 mL) grated Parmesan cheese


  • 1
    Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • 2
    Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
  • 3
    Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes.
  • 4
    You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
  • 5
    Remove bay leaf from soup. Ladle soup into bowls. Top with shredded Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
  • 6
    Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

Expert Tips

  • Tip 1
    Did You Know? : The long, slow cooking of the onions gives this soup its rich caramelized-onion flavour and colour.
  • Tip 2
    Did You Know? : Gruyere cheese is a rich, nutty, buttery-tasting form of Swiss, without the holes. It becomes smooth and creamy when melted.

Nutrition Information

No nutrition information available for this recipe
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