French onion soup from The Barefoot Contessa Cookbook (page 76) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pastaplease on March 30, 2026

    French onion soup isn't one I gravitate toward, but made this for others and they all really liked it. Agree with Laura's note, the onions pieces should be shorter for easier eating. This freezes well, too.

  • Lhughes2 on January 03, 2026

    Have made this for many holidays. Delicious!

  • anya_sf on November 24, 2020

    When cooking the onions, I needed to turn the heat down to medium to avoid burning. 6 Tbsp butter was enough, but I wouldn't cut back much more. I used canned low-salt beef and chicken (instead of veal) broths and the flavor was still absolutely delicious - I'm guessing that's due to the 3 different alcohols. Although I missed the cheesy bread, the soup was still great, and we just had some cheese bread on the side.

  • averythingcooks on January 01, 2018

    In a world of French onion soup recipes, this is my favourite. Yes....it calls for 3 different types of alcohol (which makes it richly flavoured compared to so many others I've tried). Yes...the onions do tend to take longer ( but I'm all about low and slow re: caramelized onions) and yes .....I either use all beef or half beef / half chicken stock because I can't get (nor bring myself to order on-line) veal stock BUT at the end of the day, the ultimate test is this: Do I happily eat bowl after bowl WITHOUT the delicious melty cheese/toasty bread topping? Yes I do - all the time.

  • Laura on January 19, 2011

    This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.

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