This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it’s rich, smooth, and melts easily.
Make Ahead Tips
The soup and croûtes can be made up to 2 days ahead. Store the soup in the refrigerator and the croûtes in an airtight container at room temperature.
Start with a Mixed Green Salad with Red-Wine & Dijon Vinaigrette and serve another French classic, Dorie Greenspan’s Tarte Tatin, for dessert.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I’ve made this a few times and there are never leftovers! It is one of my carnivore son’s favorite dinners, and one of the few meatless dinners my whole family is happy with.
I made this classic French onion soup last evening. I found that the off-the-shelf beef stock caused the soup to be too sweet. The workaround for me was to use several beef bouillon cubes. Perhaps it is much better with homemade stock.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?