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French Onion Soup

Well. Fall finally fell. I am so excited! I love, love, love this weather! I have been waiting for months (and was starting to get cranky about it) for these lovely grey skies, dropping temperatures, and moisture falling from the sky. What’s that? Oh yeah, I live in Southern California. Who knows if fall will still be here tomorrow. Today (Friday, September 16th) was a glorious day. The skies were cloudy most of the day and I felt a tiny mist on my face while walking to school. I didn’t need sunglasses, air conditioning, or fans today.

I am not getting my hopes up, however. I know where I live. Sunny Southern California. I love it here. I have a new-found appreciation for my hometown after having lived elsewhere for three years, but cooler weather and darker skies will always be my favorite. So I am willing Fall to stay with my French Onion Soup.

Oniony, soupy, hot, cheesy and gooey. What’s not to love about French Onion Soup? Even if you’re not particularly a fan of onions you should still try this soup. I am not always in the mood for the texture of caramelized onions in my mouth, but I am most definitely always in the mood for melted cheese on bread! I confess, at times I make this soup just so I can eat the cheese-covered bread with a hint of onion flavor.

You can adjust the amount of cheese to suit your preference, but remember: cheese shrinks when it melts. The photos don’t lie. That huge mound of cheese really did melt into a small gathering of golden brown deliciousness. Okay, some may have melted onto the cookie sheet, but that cheese certainly did not go to waste. So don’t skimp on the cheese. I mean really, who doesn’t love piles of melted cheese?

Another important thing to remember when making this soup: the onions take a long time to get caramelized enough to impart their wonderful flavor and reach a melt-in-your-mouth consistency. You can set the pot full of onions on the stove and mostly forget about them. Come back every few minutes to stir them so they don’t stick.

Yield: 8

French Onion Soup


  • 1 Tablespoon Butter
  • 3 Large Yellow Onions
  • 6 Cups Beef Stock
  • Kosher Salt
  • Ground Black Pepper
  • 1 French Baguette, cut into 1/2 inch slices
  • 2 Cups Grated Gruyere Cheese


  1. -Melt butter in stockpot over medium heat
  2. -Slice onions very thin
  3. -Add onions to stockpot and cook until golden brown.  This will take about half an hour.  Stir occasionally.
  4. -Add beef stock and turn heat to high
  5. -As soon as liquid begins to boil reduce heat and simmer until the onions are very tender.  About 20 minutes.
  6. -Season to taste with salt and pepper
  7. -Place bread slices under broiler until toasted
  8. -Ladle soup into ramekins
  9. -Top each ramekin with 1 or 2 pieces of toast.  Enough to cover the surface.
  10. -Top toasts with a generous portion of cheese
  11. -Place ramekins on a cookie sheet and place under broiler until cheese is melted and golden brown
  12. -Serve hot


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