French Onion Soup

French Onion Soup - CBMThis is my own unique French onion soup recipe. It is unique because it is somewhat sweet. I prefer to use Campbell’s beef broth, but I make my own croutons. After having a delicious bowl of onion soup in a restaurant on a trip in the early 1990s, and never again finding any that we liked, and we’ve tried a lot, I soon decided to make my own. This recipe is the result. We have enjoyed it for years, but I had never served it to anyone else until a couple of years ago. We frequently have dinner with our neighbors, so we had them over, and I made this soup to go with a grilled main course. They raved over it. There was plenty, so I sent them home with extra. There was still enough for Bo and me to have the next night.

Of course, if you prefer a savory soup, simply limit the amount of sugar. Some sugar is required for caramelizing the onions.

The Recipe

The prep time shown below is for using onion that is already chopped. I keep chopped onion in my freezer. Each time I cut a whole onion, if I do not use it all, I chop the remaining portion, and add it to my stash in the freezer. I write the date on the freezer bags, of course, so that the oldest onion is used first. Also, when the Vidalia onions are in season, I buy lots of them, then chop and freeze them for fall and winter when they are not available.


  • 1/4 stick butter
  • 1 &1/2 cup chopped onions
  • 1/4 cup sugar*
  • 3 cans beef broth
  • Croutons
  • Dash of salt
  • Garlic powder, if desired
  • 4 slices provolone cheese


  1. Melt the butter in a soup pot over low heat.
  2. Add the onions, and cover.
  3. Let onions simmer on low-to-medium heat until they are soft.
  4. Add about 3/4 of the sugar, and stir until onions and sugar are well mixed.
  5. Allow onions to caramelize uncovered.
  6. Add a dash of salt.
  7. Add beef broth, and stir.
  8. Add garlic powder, if desired.
  9. Add remaining sugar to suit your taste.
  10. Simmer for about 20 minutes.
  11. Pour over croutons in onion soup bowls.
  12. Place provolone over top of soup.
  13. Place the bowls of soup under the broiler or in the microwave just long enough to melt the cheese.
  14. Serve

* I often substitute organic stevia for part of the sugar, because sugar causes inflammation, not to mention a host of other health problems. We are trying, little by little, to make our diets healthier.


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