French Onion Soup (Barefoot Contessa) Ina Garten

Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.

Ingredients Nutrition


  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
  2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
  3. Add the white wine and simmer uncovered for 15 more minutes.
  4. Add the beef and veal stocks plus salt and pepper.
  5. Bring to a boil, then simmer uncovered for 20 minutes.
  6. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.


Most Helpful

I've made this countless times,delicious!!!!!!!!!!!!!!

larry #2 January 01, 2009

French onion soup is my favorite! After trying a million recipes, this is the ultimate! Better than any fine restaurant!! Highly recommend this recipe.

Dolcegirl March 27, 2014

I used gruyere cheese instead of the parmesan but otherwise made this exactly as written. It turned out great and the flavors got even better overnight, so this would be a great recipe to make ahead and you would have dinner ready in an instant. It did take longer for my onions to caramelize than stated, so this was not a quick recipe for me. However, it was well worth it. Served with a nice caesar salad and it was a great meal on a snowy night.

Brookelynne26 May 10, 2011

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