French Onion Soup Recipe at MyDish

French Onion Soup

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  • Skin and slice the onions, melt the margarine and fry onions over a low heat till golden brown. Add stock, bayleaf, seasoning, cover and simmer for 30 mins. Grate Emmental and mix with Parmesan. Toast bread both sides. Take out bayleaf and pour the soup into bowles, add toast and sprinkle cheese on the toast and either put the bowl and soup into a hot oven (400 degrees F. or Gas Mark 6) for 10 mins till cheese melts or put in microwave for 11/2 mins. Serve at once.
  • Comments Add your comment

    • Best FOS yet discovered! I toasted the garlic bread, sprinkled with cheese, dropped into soup and stuck all back under the grill. Wonderful! Garlic has same antiviral properties as onions. So got to be good.

      by jisi on Fri Jan 8 2010   reply to this comment

    • Hi Kenny,
      Not as healthy , but is the margarine healthy ? i think butter is more natural then margarine which contains additives.
      Of course , toasting the cheesy garlic bread is the way to heaven if i can tell ;-)
      Have a nice lunch! ;-)

      by Lezzz on Tue Sep 29 2009   reply to this comment

    • Hi Lezzz - yes definately the butter would be better, but then perehaps not as healthy. I like the idea of the cheesy garlic bread - definately going to try that - what about gently toasting it? - Regards Kenny

      by Kenny on Tue Sep 29 2009   reply to this comment

    • Sounds great! But i d rather go for butter instead of margarines.
      Butter ' s best :-) and i would serve it with nice cheesy garlic bread... Damn i am getting hungry :-p

      by Lezzz on Tue Sep 29 2009   reply to this comment

    • Hi Christophe - sounds like a good plan, also making it suitable for vegaterians. I'll give it a try - thanks.

      by Kenny on Tue Sep 1 2009   reply to this comment

    • Can substitute Vegetable stock for Beef and tastes just as well. Also for a richer flavour used Butter instead of Marg.

      by theChristophe on Tue Sep 1 2009   reply to this comment


    • ¾ lb Onions
    • 3 oz Margarine
    • 4 slices French Bread
    • ¼ lb Emmental Cheese
    • 2 pints Beef Stock
    • 1 Bayleaf
    • To Taste Salt and Pepper
    • 2 tbl.sp. Parmesan

    By Views 22097  Added Wed May 30 2007

    A classic mouth-watering soup for those cold winter nights


    In the late 1940’s, Senior Onion, as we used to call him, would travel miles to our local market to sell his onions. He swore that the only sure way of keeping colds and flue at bay was a healthy serving of his famous French Onion Soup on a daily b Read More