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Active Time
40 minutes
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Total Time
40 minutes
To speed up this classic soup without sacrificing its soulful flavor, simply caramelize the onions in a dry nonstick skillet (be sure to use one with a silicone surface designed for use over high heat, not Teflon), and use good-quality beef stock, preferably one that is low in salt.
Ingredients
Makes 4 servings
Special Equipment
Step 1
Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
Step 2
Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.
Nutrition Per Serving
Leave a Review
Reviews (12)
Back to TopHere's a recipe I wrote myself. Mine is authentic. //m.fonts4kids.com/recipes/member/views/AUTHENTIC-SOUPE-A-L-OIGNON-GRATINEE-FRENCH-ONION-SOUP-52847591
sephardess
Los Angeles, CA
6/22/2014
I also thought it needed something ... I added some Italian herbs and two bay leaves.
GardenGal58
El Sobrante, CA
6/16/2014
I took a couple of users' advice & made sure I used a large pan for caramelizing the onions in addition to substituting the 1T brandy with 3T tequila. I was out of beef broth, therefore I used chicken. This was my first time attempting French Onion Soup & my whole family found it delicious! Normally I won't review a recipe unless I've made it exactly as the recipe states. I've only done it this time for personal reference. When I come back to make this soup in the future Ill know what I did the first time around. :)
nlphipps
Hillsboro, OR
2/9/2014
I substituted the brandy for 3T of tequila and it came out delicious.
thedeedisdone
Boston, MA
1/18/2013
I made this last year--and, while very good, mine is the best ever! I've posted it on my blog: http://www.fransfavs.com/2012/09/the-best-french-onion-soup/
FransFavs
Chicago, IL
11/16/2012
Beware, it may take longer than 15 minutes to get the onions good and caramelized. Two tips; don't get impatient and always use a big enough pan. I didn't and I ended up with a soggy, oniony mess the first time. Re-did recipe with right pan, and with patience and it turned out super yummy and comforting.
mgoodm
10/17/2012
Absolute keeper. Thought it would be hard to make but it wasn't at all. Made it for a dinner with friends and everyone raved about it.
giadal
Italy
1/29/2012
The only distinguishing factor in this recipe is brandy - otherwise it's just salty beef stock and onions. And compared with other recipes, it's not enough to make it interesting.
brockducharme
1/28/2012
Quick, but needs some modifications to be as good as I expect a French onion soup to be. Browning process is nice and fast. I suggest adding a clove or two of garlic prior to adding liquids. Needs more alcohol for flavor (I substituted about 1/3 c. Chardonnay for the brandy). Fresh thyme adds to the taste, needs a good amount of salt to bring out the flavors. Also, use a broiler to get the cheese good and brown instead of a hot oven, which takes too long and will likely just melt the cheese without browning.
antiquenight
California
11/20/2011
Three starts because not flavorful enough on it's own. Added 1 cup vegetable stock, which was infused with white wine. Also tripled the amount of brandy. Added thyme, and needed significant salt. All of this brought the soup to that slightly sweet, salty, onion-y deliciousness that is French Onion Soup. Adding more alcohol was the key--every other recipe for same calls for white wine in significant amounts. Turned out 4 stars with additions.
pixie_n_bunny
10/23/2011
需要伍斯特和白兰地(above the brandy in the recipe), and also needs a bit of thickener. Flour added to the butter and onions would have improved it.
Anonymous
Seattle, WA
10/21/2011
This recipe is both as easy (and fast) as they say it is, and as delicious as you would hope. I didn't have Brandy on hand so just had to cross my fingers and omit it - didn't seem to miss it, though if I had it next time I'd certainly be interested to see how it would add to the flavors.
mommadee
Carlsbad
10/4/2011
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