Best French onion soup from Cook's Illustrated Magazine, Jan/Feb 2008

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

  • kbrooks on February 22, 2025

    This truly is the best French onion soup. Takes some time and patience to caramelize the onions, but most of it is done in the oven. The long slow cooking results in a great depth of flavor. I make this often when we want a good comfort food on a cold night.

  • TaffyDeb on December 22, 2016

    Our Christmas Dinner staple since 2008, yet we always comment that we should make it more often. Easy and inexpensive, if you don't count the Gruyere cheese.

  • Bethcote on April 09, 2015

    Still make this after 7 years!

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