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French Onion Soup


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French Onion Soup


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French Onion Soup

Some folks like lots of yummy, melted cheese on their onion soup and some do not. Either way,this French Onion Soup recipe is fantastic. To me, the best part of French Onion Soup is eating it out of a soup crock with the melted cheese. Of course, lots of people love the onion soup as is−and this does happen to be a phenomenal recipe−but on this one, I'm an all-or-nothin' gal.


  • Prep Time : 4 min min
  • Ready Time : 4 min


4 servings


  • 4 large onions, sliced
  • 4 tablespoons butter
  • 1 cup dry white wine
  • 2 tablespoons flour
  • 8 cups water
  • 3 tablespoons Onion Soup Mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • French bread, sliced and toasted



  1. In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don’t burn.
  2. Add wine and continue to sauté for 2 to 3 minutes.
  3. Slowly stir in flour.
  4. Stirring to keep lumps from forming, add water, onion soup mix, salt and pepper; bring to a boil over high heat.
  5. Reduce heat to low, cover and simmer for 1 hour and 30 minutes.
  6. Ladle into bowls and place a piece of toasted French bread in each.


The traditional topping used for onion soup is Gruyere cheese. If you have trouble finding it, substitute Swiss cheese. Top the toast with a slice or two of cheese and broil for 3 minutes, until cheese is browned and bubbly.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to French Onion Soup

  1. avatar says: rachel

    This is a very good recipe.Thank you for sharing it…I used it with sliced,toasted Challah.It was yummy.

    • YUM and YAY!

    • avatar says: Rebecca

      Can I make the soup the day before serving it or should it be made on the same day?

      • Oh yes FOR SURE!!! will hold in the fridge for a few days or even in the freezer for a few months.

  2. avatar says: Penina

    I don’t have any white wine… anyone know what I can substitute with? or can I skip it all together

  3. avatar says: Shira

    Can I use a red wine like a cabernet instead of a white?

    • So the white is the more traditional compliment to the flavor profile here. The cab would certainly make it richer (like more full bodied and robust and complex) and could add a nice flavor note – so I think it could be good too. Try it and let us know.

  4. IF doubling the recipe do i double the wine as well or will the taste be too strong.

    • I would say don’t double the wine. Maybe up to 1 1/2 cups but not more.

  5. avatar says: Chaya

    I first tasted it at the Purim dinner given by our Chabad Center–made by the Rebbetzin–and it was absolutely delicious! My young grandson loved it. The soup is very light and delicate with a delicious subtle flavor.

    • Oh Chaya!!!! I am so happy thanks so much for taking the time to comment and let me know.

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