This French onion soup is made like the classic, with plenty of onions and leeks in a rich homemade broth. Instead of an impenetrably thick cheese crust, this version swaps in a sprinkling of your favorite melty cheese. Here’s how to make it.
Most French onion soup recipes create a gooey, stringy, clingy cheese trampoline that clamps down on the soup dish as it melts, creating a sight to behold but a mess to eat in polite company. Not this recipe, which calls for a simple sprinkling of cheese on toasted bread rather than over the entire bowl. This not only makes for easier eating but a little more room to experience the complexity of the blend of caramelized red and yellow onions as well as leeks. It also means you can indulge your whim for French onion soup even when you don’t have a cheese with Super Glue-like stick-to-it-iveness. Originally published January 13, 2003.–Renee Schettler Rossi
French Onion Soup
- Quick Glance
- 25 M
- 2 H
- Makes 6 servings
IngredientsEmail Grocery List
Recipe Testers Reviews
Revelation: The BEST onion soup ever is NOT made with beef stock. Using chicken stock was a real revelation. We really enjoyed this soup.
The addition of red onion and leeks really made for a much richer soup. And the onions were cut in smaller pieces than specified in other recipes, so they didn't dribble down our chins when we were spooning them out of the bowl. We used a combination of regular Gruyère and an aged Gruyère for the topping and it was superb. Our house guest, who had said he wasn’t a fan of French onion soup, ate his all up and asked for seconds.
Rich and sweet, the soup balances well with the saltiness of the Gruyère crouton on top. Although it's just as good without the crouton.
It takes some time to pull all the ingredients together, but it's still a simple recipe and definitely worth the effort. It will make a great snow day meal sometime!