Essential French onion soup from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 79) by Deb Perelman

  • stock of your choice
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute Comté for Gruyère.

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

  • Eat Your Books

    Can substitute Comté for Gruyère.

  • SKidd on March 11, 2026

    Relatively simple, tasted good for the effort. I did have burning issues with the first 15 minutes of the hands off caramelizing time, even on a very low small burner, so I’d be more careful next time.

  • jessica_me21zm on February 16, 2026

    Just as good as a restaurant French onion soup. Takes a long time but minimal effort recipe. We loved it!

  • danlaik on March 18, 2024

    This was really good, but my Le Creuset had the tendency to cook this very fast—it burned during the first step and I had to scrape that out before continuing. Otherwise, very good. Added a splash of cognac at the end.

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