The Best French Onion Soup Out There

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #17253

February 07, 2015

"In my opinion, this is the Best French Onion Soup recipe out there. I've made many versions through the years including those where "from scratch" beef and veal stock were used. This is Tyler Florence's recipe and one I and my family request VERY often"

Original is 5 servings


  • Serving Size: 1 (971.5 g)
  • Calories 870.7
  • Total Fat - 36.2 g
  • Saturated Fat - 22 g
  • Cholesterol - 92.8 mg
  • Sodium - 2253.6 mg
  • Total Carbohydrate - 94.7 g
  • Dietary Fiber - 7 g
  • Sugars - 13.9 g
  • Protein - 33.3 g
  • Calcium - 652.3 mg
  • Iron - 5.2 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Step 2

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Step 3

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Step 4

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

NOTE: The amount of cheese depends on your personal taste. We sometimes use more if we want it more cheesy. I've also used a combination of cheeses (but NEVER Velveeta). The best I find is a combination of gruyere, Swiss, combined with a small amount of Parmesan


  • Soup crocks (oven proof)

10 Reviews


Oh was this good! We wanted to eat it all night long! Thanks so much for sharing it fem


review by:
(18 Mar 2021)


This is one very delicious soup! The only change I made was to use Sherry instead of Red wine. Loaded up with Gruyere and Parmesan the flavors really popped!


review by:
(3 Jan 2020)


Over the top! Great with French bread and salad for lunch. So happy I don't have to look any further!


(28 Nov 2018)


We love this soup. I make it all the time. So happy to have this recipe!


review by:
(11 Jan 2018)


I've only had French Onion Soup a few times (my husband, on the other hand, is the real fan). But I have to say, this is by far better than any French Onion Soup I've ordered in a restaurant. I make my own beef broth, so it was fresh (not canned). And the red wine gave it a lovely depth of flavor. I could only find smoked Gruyere cheese, so I went ahead and used it, and I think I actually prefer it over regular gruyere. It's a lovely addition to this soup. Thanks, ForeverMama. Made for the Down Home Cooking tag game.


review by:
(31 Oct 2017)


I have to agree with you. This is the best! Made for my friend and I for lunch and we loved it!


review by:
(5 Oct 2017)

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