French Onion Soup Restaurant Style Made Easy
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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So easy and delicious. I served mine with the bread and cheese topping but I just made the cheese toast under the broiler and put it in the soup bowl before serving.
This looks so yummy – and it’s a very easy recipe! Thanks!
It is easy and delicious, I hope you will give it a try Cyndy!
Yum, enjoyed every bite. Thank you, Christy!
I am so glad you liked it Kathy!!
I’ve never made French onion soup but do love it. Going to try it soon. Thanks.
I cant wait to hear how you like it Margie!!
I’m suspcious of gravy mixes. My mama would tan my hide if she caught me using one. I think I’d rather use 4 cups of beef broth or stock and two or three cubes of beef Bouillon, and cook it down slow.
Then I’d do just that 🙂
Christy, you crack me up. I’m not sure why somebody would be against a gravy mix but not bouillon cubes. Lol! Like you say ” whatever cranks yer tractor”
🙂
Hmmmm I was wondering the same thing. The Au Jus mix is delish and has a MUCH better flavor than bouillon. I just wouldn’t tell Mama!
Do you use a particular band of bullion cubes?
Thank you for your time
I don’t’. I typically use whatever I grab first.
Use the bouillon if you must, but then it’s not a quick recipe anymore. You are talking hours of cooking. This is a great way of having french onion soup whenever the mood may strike, say at midnight.
Hooray! A low-carb recipe that I can find all the ingredients for locally…. that’s a minor miracle for which I’m grateful. Thanks for sharing, can’t wait to try it!
Oh my word. This looks so easy….got to give it a try very soon. I made your Chicken with Sour Cream Gravy tonite. Boy, was it good.