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    You are in: Home / Recipes / French Onion Soup from Cook's (Cooks) the New Best Recipes
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    French Onion Soup from Cook's (Cooks) the New Best Recipes

    French Onion Soup  from Cook's (Cooks) the New Best Recipes. Photo by Sandi (From CA)

    1/1 Photo of French Onion Soup from Cook's (Cooks) the New Best Recipes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Sandi (From CA)'s Note:

    A pretty easy version I found was doubly rewarding by using homemade broths/stocks, which isn't necessary, but I opted for them. Apparently, Cook's Illustrated has TWO versions of French Onion Soup and I didn't see this one posted. We really enjoyed this; it's one of my favorite soups, but when I order it out, I MUST have the cheese topping BURNT. Not brown, not even very dark brown.... BLACK. Invariably the chef gets nervous and lets it go out spotty medium brown and, because of the production I make when ordering, the waiter/ress knows it's not dark enough, so they apologize and bring it back to the kitchen before I even say anything. *lol* This is one of the messiest soups to eat because of the strinnnnngy stretchy cheese, but if it's burnt to a crispy, it's SO worth looking like an imbecile for! From: The New Best Recipes and America's Test Kitchens

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    Units: US | Metric


    Cheese-topped Crusts


    1. 1
      Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter.
    2. 2
      Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. Adjust heat to ensure that onions and crust is browning, not burning.
    3. 3
      Stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer for 20 minutes, to blend the flavors.
    4. 4
      Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and
    5. 5
      Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside.
    6. 6
      Set oven-safe crocks or bowls on a baking sheet.
    7. 7
      Fill each dish with soup, about 1 1/2 cups. Top each bowl with 2 baguette slices and cover with a single layer of the provolone or Swiss cheese. Sprinkle with about 2 Tbsp of the asiago.
    8. 8
      Broil until well browned and bubbly, about 10 minutes.
    9. 9
      Cool for 5 minutes and serve.

    Ratings & Reviews:


    Nutritional Facts for French Onion Soup from Cook's (Cooks) the New Best Recipes

    Serving Size: 1 (572 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.4
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 3.3 g
    Cholesterol 10.1 mg
    Sodium 536.2 mg
    Total Carbohydrate 51.6 g
    Dietary Fiber 3.5 g
    Sugars 4.4 g
    Protein 12.3 g

    The following items or measurements are not included:

    fresh thyme

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