French Onion Soup

"One last comfort food for January."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • In medium saucepan, heat butter and saute the onions on low heat for 20-30 minutes until soft and golden brown, stirring often.
  • Add the garlic, thyme, salt and pepper and cook another 4-5 minutes.
  • Add beef broth and grape juice.
  • Cover and simmer for 15 minutes.
  • Taste for seasoning.
  • (Can be made ahead up to this point.) Preheat oven to 400 degrees.
  • Place soup in 6 ovenproof bowls.
  • Top each bowl with a slice of French bread and about 1/4 cup grated cheese.
  • Bake for 5 minutes until cheese has melted.
  • Serve at once.
  • Serves 6.

Questions & Replies

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  1. Nimz_
    This was a very nice Onion Soup, however, for our preference the grape juice made it just a little too sweet and I only used 1/2 the amount stated due to calorie concerns. I also used Provolone cheese as that is what I had on hand. Thanks for sharing. Made for Cookbook tage gaem in the Game Forum.
  2. ChoCho
    Yay! My first french onion soup attempt and it was delicious! Easy to make with so few ingredients! I love the taste the grape juice brings. I used regular beef broth, but will try beef bullion for more flavor next time. Thanks!
  3. sltaylor70
    I wanted a quick and easy french onion soup recipe. I thought it odd to add grape juice but that it the beauty of this recipe. It gives that acidity with a common household item without having to go buy something special. Excellent recipe. Tastes great. I added more garlic because I love it and also some chives.
  4. Hadice
    Wow, this is just like how my mom used to make it. I love it. The grape juice it the key ingredient. I followed the recipe exactly and it worked out perfectly. Bravo!
  5. Bergy
    I was a bit worried about the grape juice so cut it back to half. It added a "secret" ingredient flavor to the soup. Added a pleasant mellow natural, sweetness - Excellent recipe. I love the bread with the chhese floating on top Thanks Bertha for a neat new recipe


I am married and have three children ages 9 to 16. I work full-time so between work and attending as many school functions as I can possibly fit in, I have little time to prepare "gourmet" type dishes which require a lot of preparation time. I like tasty, quick-fix meals that use ingredients that are usually in my house and don't require an extra trip to the store. When I'm not waiting on my family or working, I like to do counted cross-stitch and recently started a new hobby----quilting.
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