French Onion Soup


  • Makes4 to 4 servings

This fabulous soup can be served at the beginning of a meal, or it can be an entire meal all by itself (with some good bread and a salad on the side). Don't hurry the onions - let them brown slowly in order to get a rich broth.


  • 3 medium onions, thinly sliced

  • 2 tbsp butter

  • 6 cups beef broth, (reconstituted canned is fine)

  • 4 thick slices French bread, or Italian bread, toasted

  • 1 cup shredded Swiss, or mozzarella


  • In a medium saucepan, s-l-o-w-l-y sauté the sliced onions in the butter until golden brown. This will take longer than you'd expect - maybe 30 minutes or so. Don't try to rush it. Add the beef broth and simmer, covered, for about 20 minutes. Add salt and pepper - but go easy because canned broth tends to be pretty salty already.

  • Ladle the soup into 4 ovenproof bowls. Float a slice of toasted bread in each one, and sprinkle evenly with the grated cheese. Put the bowls on a baking sheet, turn the oven to broil and cook for a couple of minutes, until the cheese melts and gets bubbly.

This article was originally published on Sep 01, 2003

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.