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|Calories320Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nancy Pinson 5 months ago
Have made this many times. Did not alter recipe at all, except on occasion I have sweet onions, so I do a mix of yellow and sweet (Walla Walla usually). I live in the NW. I am big into making soup for my freezer. After a lot of trial and error, here is how I do it with french onion soup. First, the easy part, is making the soup. I use 8 or 12 ounce canning jars, wide mouth, fill to about 1” from top to allow for expansion. I shred the gruyere and wrap the portion I want on my soup in a small, flat plastic wrap bundle. I put same # of cheese bundles as jars of soup into zip lock bag. Freeze. For the baguette, I buy a french baguette, cut it up so that I have 2 pcs bread per jar of soup. Put them into freezer bag and freeze. To reheat: remove lid from jar, straight out of freezer. Defrost in microwave 3” or so. Pour soup into soup bowl that can go under broiler. Continue to heat soup to hot in microwave 2-3 min. Toast two pcs french baguette, from frozen. Remove one cheese bundle from freezer. Once soup is hot, put 2 pcs toasted baguette on top, then top with cheese. Final step (phew!) is to put bowl of soup, with bread and cheese on it, under broiler until cheese is melted, slightly browned and bubbly. It is a process, but I do it all the time because I LOVE french onion soup and can have it anytime from my freezer.
Bob 5 months ago
Gotta go with the gruyere don’t settle ~ tasty recipe
LaVarsha Jackson 7 months ago
Delicious....will definitely make this again
Judy 8 months ago
Delicious and easy to make!
Karen Barnes 8 months ago
Great, a little too much thyme for me so I’ll use less next time.
Simonne C. 8 months ago
Delicious! Fast and easy. Perfect for my family, even on a weeknight! Make sure to FINELY slice the onions (helps with cook-time and digestibility), more than one variety is also recommended - I used walla walls sweets, Vidalia yellow, and shallots. It was a little sweet after carmelization though, so be sure to add plenty of salt.
Paul Elliot a year ago
Really nice, and not a lot of steps such as multiple deglazes. This is my first homemade attempt, and might try another recipe for comparison. Interested in upping the beefy flavor, but that might be easily accomplished by switching to better beef stock, or maybe a combination of white and red wine, or maybe adding balsamic. These new ideas are not part of the review of this recipe, as I enjoyed it as written very much.
レモン a year ago
This isn’t my type of food- not a big fan of soups or onions, yet all these reviews convinced me to make it. Personally, i didn’t love it, could eat it in small quantities but that’s all. Also i tried serving them in baguette (i think that’s a traditional thing to do) But the bread just soaked it in and went soggy? ANYWAY i’m giving it 4 stars cause my family loved it, it’s just my weird taste buds that hated it
Lyssa St. Cyr a year ago
It turned out good but the prep time was a little off. They didn’t include crying time for cutting the onions
Tabetha Ritch a year ago
Great recipe!!! Didn’t have the wine though but would def try to make it with the wine next time although it was so delicious I highly doubt there’s much room for improvement. I did add 1 tsp of fish sauce and 2 tsp of Worcestershire Sauce. Both I found in other recipes and comments on other recipes for really making the taste stand out and I really think they gave it a little extra something it would have been missing otherwise. Will definitely be making this again!!
Brad Smith a year ago
This is the second time I made this it was just as good as the first time if not better practice makes perfect
Mint a year ago
Okay but needed a flavor boost, added garlic. Super easy will make again.
Aleya Leonard a year ago
Tasted amazing. Super easy to make, and makes a lot more than I thought!!!! Will make again for sure
Sidney Cross a year ago
Needs to cook a little longer for the flavors to settle
Kara Pepper 2 years ago
Forgot the bay leaf but still good!
David Hewitt 2 years ago
AWESOME!!!!! Very tasty
Ashley (and my Mom!) 2 years ago
it was great! I used 3 tablespoons of butter instead of two and I used two cups of jarlsberg cheese instead of gruyere
Torsten Hombeck 2 years ago
Greasy French Onion Soup recipe.
Kiara 2 years ago
Most amazing French onion soup ever. So happy I came across this recipe, it’s quite filling as well! Yum!
Marissa Willhelm 3 years ago
The gruyere cheese wouldn’t melt but other than that it was great
Breanna S. 3 years ago
Easy and delicious! Can make with red wine too 😊
Shelli Wasko 3 years ago
Easy to make. Great flavor. Everyone loved it
Jessy Posternock 3 years ago
It was totally delicious and just what was needed on a cold winters night
Christina Hampton 3 years ago
Very good flavor and easy to make. I used Swiss cheese and it turned out great
Hannah Woods 3 years ago
Turned out good, I will use a little less thyme the next time I make it!
Rachael M. 3 years ago
Easy and delicious!! Used mushroom broth, added a touch of brandy and served with fresh parsley.
Danielle Mccray 4 years ago
It was easy and taste great!
Grace T. 4 years ago
Amazing soup!!! I drenched it with cheese on top and it was INCREADIBLE Perfect for a chilly day :)
Daniel Colmenares 4 years ago
Great flavor, easy to make.
Patty Fredas 5 years ago
Great. Also invested in extensive Gruyere to enhance the soup. definitely would make it again. I did add 2 tsp worchestershire sauce which I always used in French onion soup.