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Classic French onion soup recipe with nutritional values

Classic French onion soup

When it comes to comfort food, a nice big bowl of soup is usually at the top of the list. Do you have a soup recipe that you treasure more than others? No matter the season, if you need a good comforting soup recipe to cleanse your weary soul, you have found it.

Today, you are going to learn how to make a classic French onion soup that will instantly become a family favorite. It’s not difficult to make and pairs nicely with a grilled cheese sandwich.

Classic French onion soup recipe


  • 1/2 cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 4 slices French bread
  • 4 slices provolone cheese
  • 2 slices Swiss cheese, diced
  • 1/4 cup grated Parmesan cheese


  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes
  3. Heat the oven broiler
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly

Nutritional Values:

Recipe makes 4 servings.

Each serving contains:

  • Calories 585 29%
  • Carbohydrates 27.9 g 9%
  • Cholesterol 98 mg 33%
  • Fat 43.9 g 68%
  • Fiber 2.7 g 11%
  • Protein 20.9 g 42%
  • Sodium 1636 mg 65%

* Percent Daily Values are based on a 2,000 calorie diet.

Editor’s notes:

  • If you are watching your sodium intake, try a low sodium or homemade beef broth
  • For the bread, the options are endless: Croutons, biscuits, puffed pastry, day old sliced bread
  • If you decide to make grilled cheese to accompany the soup, use the same cheeses as you did in the soup; mixes cheeses here would not be a tasty idea

Are you drooling yet? For a person that doesn't particularly like onions, this examiner has a friend that makes this soup at least once a month as a comfort meal to wash away a bad day. It's that good; even during the dog days of summer.


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