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Restaurant Copycat!
French Onion Soup
Totally simple, yet rich and savory!

Prep. Time: 0:35
Serves: 4

4 med. onions - sliced
2 Tbls. real butter
4 cups beef broth
1 Tbls. sherry - optional, but recommended
1 Tbls. Worcestershire sauce
1/4 tsp. black pepper
1 dash ground thyme

Ingredients at Firehouse Pantry

-In a 2-quart saucepan over low heat, cook onions in butter for 20 minutes, stirring occasionally.
-Add remaining ingredients to pot; increase heat to medium-high and bring to a boil; reduce heat to medium-low, cover, and simmer for 5 minutes.


Notes:
Though not necessary to make this a superb soup, you may want to finish it off the way restaurants do: Once the soup is finished, divide into 4 soup crocks and top with sourdough or French bread cubes then shredded mozzarella or provolone cheese. Broil just until cheese has melted and browns slightly. Make sure to put the bread cubes in first (and not omit it if using cheese) because the cheese will sink to the bottom of the bowl.

Make It A Meal: Serve with Antipasto Pasta Salad.

19 Visitor Comments About This Recipe Submit Yours Below!
  • I cooked this soup for tgi fridays for three years and you need to add parm cheese to the soup and on top of the provolone cheese

  • We recently had lunch at a Friday's in Winston Salem NC.  I asked about the bread and was told it was French and the cheese was a Monterey Jack.  Very good soup

  • My husband and I make this at least once a month. It's quick and easy. Goes great with garlic bread.

  • We love this recipe: We add gravy master to darken up the broth, and add french onion flavored broth, and lipton onion soup mix for added flavor, um,um, good

  • I just wanted to let you know that I made your French onion soup for my husband and my dinner and it was the best I've ever had. Tank you very much!

  • Today was our second anniversary...I made your soup and it went over like a hit...so much so that I intend to make your recipe a tradition for our next 25 anniversaries ad more .... I hope....thank you...

  • I just found your website again after a few years and have already printed off several recipes. I had this one but wanted to say that I used this recipe a few years ago when I was in college!! It was easy to make and tasted great. The soup was something "nice" that I could serve when I had friends or family visiting for dinner and it wasn't too expensive or hard to do for a college student!! Thanks for the amazing site!!

  • I am so glad I found this recipe, itís truly great. I love onion soup but, I have not had any since I became a vegetarian several years ago. I have made a vegetarian version twice, once by substituting stock made from Knorr vegetable bullion cubes (using twice the amount of cubes directed), and once using Lipton onion soup and dip mix (again doubling the amount of mix directed), both times it came out great. I would highly recommend using the sherry, I also would recommend using grated parm, especially if your not doing the melted cheese and bread thing.

  • Outstanding recipe, though I added twice as much thyme, and let it simmer for 2 hours to let the flavors soak in. All in all, everyone was quite pleased !!

  • I make a very similar soup, but exchange thyme for dill. I also add 2 to 3 cups of a white zinfandel or some type of sweet wine. Yes, that does seem like a lot, but I usually let it simmer for an hour or so and the alcohol cooks out, but you have a nice dynamic flavor with the wine, onion, and beef.

  • thanks a ton !it was great!!!

  • I thought it was better than TGI Fridays I added a bit more sherry and toasted Artisan garlic bread and used Ementhal cheese. YUMMY!!!

  • im cooking it now, it smells fantastic.

  • On the weekends I try to make something that will last through the weekend and then some. My husband wanted French onion soup and stumbled across this one and it looked easy an dgood. I amde it and it was wonderful. Thank you!!

  • i deleted the worteshire, substituted beef for chicken, and included bacon drippings to the butter. my kids ate it like CRAZY!! they asked for seconds and THIRDS! thanks for the recipe! :)

  • Great recipe...made it a little richer by adding 1 cup of red wine when cooking the onions (reduced it by half) WOW! Have had many compliments on the soup...I am passing the compliments on to you.( the sherry is also a must)

  • The only thing i do different is to add flour in with the finished sauted onions, and butter, i find this give is a fuller, somewhat thicker flavor. Also, i add parmesan cheese to the soup if i'm not doing the cheese on top. If the soup is a little salty due to different beef soups, a couple of peeled potatoes absorb it,[which in turn make great homefries], or i add a little instant coffee granules. I enjoy your site, and like your tips/hints/substitutes very much.

  • I've made this recipe several times. My wife and I love it. We try and make it better than the real thing every time. Even our two toddlers gobble it up. Thanks for the recipe and awesome site.

  • your food be very very godd i like alot !! tankyou

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