French Onion Soup Restaurant Style Made Easy
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This Restaurant Style French Onion Soup is easy and presents as a deeply flavorful french onion soup, perfect on it’s own or topped with toasted bread and a handful of mozzarella.
This french onion soup recipe I’m sharing with you today is simple, easy, and probably one of the most flavorful soups you’ve ever tasted. The most work you have to do is brown and caramelize your onions but other than that, it’s just a matter of stirring a pot. I love this beefy flavored soup and know you will, too. It’s the perfect way to welcome cooler temps and a single recipe makes the perfect amount for two but doubles, triples, and even quadruples well.
Ingredients for the French Onion Soup Recipe:
Ingredients for the French Onion Soup Recipe: - Butter
- Sweet onions
- Au Jus Gravy Mix
- Water
- Optional but good: dried basil, baguette bread, and shredded mozzarella.
Let’s Get To Cooking!
- In medium sauce pot, melt butter over medium high heat. Add onions and cook, stirring often, until caramelized and lightly browned, about 20 minutes. Hang in there because this step takes the longest but makes the biggest difference.
- Stir in dried basil (if using) and cook a minute or two more.
- In 2 cup measuring cup, add 1 cup cold water and packet of au jus mix. Stir vigorously with a fork until well combined and smooth. Pour into pot along with remaining 2 cups of water. Bring to a boil while stirring often. Once boiling, reduce heat and simmer about five minutes. Serve immediately or follow instructions below if you’d like to serve it restaurant style.
Optional Restaurant style instructions:
1. Divide soup among four oven safe bowls, top each with a piece of toasted bread and a nice sprinkling of mozzarella.
2. Place on baking sheet and put in oven under a low broiler just until lightly browned on top (3-4 minutes). Serve immediately.
~These instructions are in printable recipe card format below~
OOOH this is so good!
Tip: I like to double the recipe and put the rest in the fridge to heat up for a quick lunch. When I refrigerate it, I just leave the bread off and when I reheat it, I usually just toss in a handful of cheese (still no bread) for a lower carb meal.
Put this one on your “Must Make Soon!” list!
Ingredients
- 1/4 cup unsalted butter 1/2 of a stick
- 2 cups sweet yellow onions diced
- 1 teaspoon dried Basil optional, but good!
- 1 package Au Jus Gravy Mix 1 ounce
- 3 cups water
Optional for topping
- 4 slices baguette bread toasted
- 1 cup shredded mozzarella
Instructions
- In medium sauce pot, melt butter over medium high heat. Add onions and cook, stirring often, until caramelized and lightly browned, about 20 minutes. If you'd like, stir in dried basil and cook a minute or two more.
- In 2 cup measuring cup, add 1 cup cold water and packet of gravy mix. Stir vigorously with a fork until well combined and smooth. Pour into pot along with remaining 2 cups of water. Bring to a boil while stirring often.
- Once boiling, reduce heat and simmer about five minutes. Serve immediately or follow instructions below if you'd like to serve it restaurant style.
Optional Restaurant style instructions:
- Divide soup among four oven safe bowls, top each with a piece of toasted bread and a nice sprinkling of mozzarella. Place on baking sheet and put in oven under a low broiler just until lightly browned on top (3-4 minutes). Serve immediately.
Nutrition
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I love French Onion Soup but never made it. I will certainly try this! Also I need another copy of your first book. I gave mine to my sister-in-love because she loved the Apple Dapple Cake I made from there. Where can I get another copy, hopefully autographed like the first one?
Hey Christy. I love the Au Jus gravy mix. I sometimes use that in place of beef broth and consommé, because it has such a rich flavor. Your version sounds delish and very quick compared to the other where you have to caramelize the onions FOREVER! LOL I have tried the other versions before and just gave up saying that’s as brown as they are gonna get right now! I want to eat sometime today. Our Wal-Mart used to carry the French baguettes, but lately have not. I hope they start carrying it again.
I made your apple dump cake a few weeks ago and it was delish! I came across one of your recipes for chicken and wild rice casserole that sounded so good, so I’m probably gonna make that this weekend. All the comments raved about it, so I’m sure it’s a keeper.
Love all your recipes and stories. I know I don’t comment like a lot of your regulars, but I usually read every single post. You talking about staying at home and spending time with your husband is special. Sometimes it can feel like we are all so busy doing, that we forget to just BE together and connect on a deep spiritual level. You are blessed. And you bless us all with your wonderful food and family and home. Jayson
Love that your recipe doesn’t make a large pot. I love French onion soup, but my go-to recipe just makes too much. Will definitely be trying this! Thanks!!
That looks so good! Thank you for sharing. May God bless you sweet woman!!!!!
Hi Christy i have not commented for awhile, I have struggled with a bit of depression but am on the mend again, I love reading your stories with the recipes and agree with you that chilling out at home can revive the soul especially as you have Rickie to chat with that would be so relaxing, god bless from Judi.
We were just talking about French Onion soup and the fact I needed to make some. Sounds yummy
will be trying it.
Looks wonderful! Can’t wait to try it….
thank you so much Robin!