Total Time
Prep 10 mins
Cook 15 mins

Of all the french onion soup recipes I have tried, this one I think has the best classic flavour. The secret is the leaf thyme and teaspoonful of sugar.

Ingredients Nutrition


  1. Heat oil and butter and saute onion and garlic until soft, do not brown.
  2. Sift over flour and add pepper, sugar and thyme and cook gently about a minute.
  3. Pour in the consomme, water and wine.
  4. Add parsley.
  5. Simmer gently about 15 to 20 minutes until onions are limp.
  6. Ladle the soup into 4 deep oven proof bowls preferably ones that have handles.
  7. Place a slice of bread on top of the soup, push down slightly and smother with a 1/2 cup cheese mixture per bowl.
  8. Broil until the cheese is melted and bubbling.


Most Helpful

Although this soup is "Good" it is far to complicated/complex. Too many flavors competing for front stage. Is this a consomme with onions or even an onion gravy. I prefer simple when it comes to Onion Soup. Let the onion take the lead with a simple watery broth as a back drop. The bread will add the needed body to the soup. There is no need for the flour.

Rex Gerhardt January 12, 2005

Hi Emjay99; I made your marvelous soup last night and enjoyed it to no end. I did add 2 tablespoons of Worcestershire Sauce to your recipe, gave it that extra little tang. Thank you so much for sharing. "Uncle Bill"

William (Uncle Bill) Anatooskin September 14, 2004

I chose your French Onion Soup recipe over all of the others that I'd reviewed--and I want to say that your's is simply delicious! My husband stated he never thought the day would come when he would love onion soup--but he sure likes your's. He could make a meal on two bowls of it. I did add a couple more sliced onions to my soup pot--because they shrink when all of their moisture has been sweated out of them. I wanted plenty of onions in the broth. I used 3 cans of beef broth for the consomme and omitted the water, plus I reduced the white wine to 1/4 cup. Before ladling the soup into our individual bowls, I cut up a stick of mozzarella string cheese for the bottom of each bowl. I followed the rest of your recipe, exactly as you've have stated it.

Joje in Oklahoma City, OK, United States July 29, 2004

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