Comfort French Onion Soup

"Mother Martin's restaurant in Montreal, Canada makes the best onion soup ever - more savoury than sweet! This recipe is the closest to it that I've ever tasted & came from a French Canadian friend who lived in Quebec City. The number of servings will depend on the size of your bowls & the thickness of the French bread. Use Swiss or Gruyere if you prefer -its your choice ..... Bon Appetit!!!"
photo by CountryLady photo by CountryLady
photo by CountryLady
photo by wj15899 photo by wj15899
Ready In:
1hr 5mins




  • Saute onions in butter until limp.
  • Add flour, salt, pepper, garlic & sugar.
  • Cook over medium heat, stirring constantly, for about 5 minutes.
  • Add parsley flakes, thyme, beef stock, chicken stock& wine.
  • Simmer for 45 minutes.
  • Add Cognac.
  • Toast French bread & place in the bottom of ovenproof soup bowls.
  • Sprinkle generously with Parmesan cheese.
  • Ladle soup into bowls.
  • Top with Mozzarella cheese (thin slice or grated).
  • Place under broiler until cheese melts & soup bubbles.

Questions & Replies

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  1. This was my first time straying away from my original recipe. I am glad I did! I served it to my wife for a special meal it was a hit. Our hats go off to you for the great recipe.
  2. This was very good. It cooked away and thickened, so it gave us 2 generous serves in deep bowls. I love French onion Soup, but often Russell complains it's too sweet-no complaints today. Loved the thyme in it too.
  3. I thought this was delicious. With the herbs, the taste is slightly different from the usual versions I have tried, however this was very pleasant. Next time I might try using fresh herbs, but the dried were fine. It does seem to disappear as it simmers, even when placed over a rather low flame, but I was still able to get 4 ample servings.
  4. Bonnie: As is, this recipe is a treat for the taste buds and worth making again. I found that it was difficult to squeeze 4-6 servings from the recipe but managed to get 3 very generous portions (size of soup bowls may make the difference). The only thing different I would do differently is increase the amount of liquid. UMMMMM!
  5. My wife and I are big fans of French Onion Soup. This recipe was simple to make and came out beautifully. If you want to save some time and calories and not lose flavor, put the onions in a microwave safe container and spray with butter flavor cooking spray. Microwave on high for about 5 minutes to soften the onions.


  1. This was awesome! As good as I've ever had in some very fine restaurants and so easy to make. I used all beef broth, instead of 2 beef and 1 chicken. I also substituted a good dry sherry for the white wine. I think the beef broth and the sherry added richness. I put some shredded parmesan (not the canned stuff) on the french bread slices before toasting. Didn't have cognac, but I don't think the soup missed it. I didn't have individual crocks, so I made it in a casserole. Came out just fine. I used grueyer cheese on top, baked it for a while until cheese was melted, then broiled until bubbly. That first spoonful was a "roll your eyes heavenward and sigh contentedly" moment! ENJOY!


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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