Hearts & Scribbles

#Recipe Roundup - French Onion Soup

This is one of my husband’s favorite soups. And we enjoy it any time of the year. It can be a filling meal all on its own or you can have a sandwich with it. And best of all, it’s easy to make. :-)




  • ¼ cup butter
  • 5 med onions
  • 3 – 32 oz boxes beef broth
  • 12 Tbsp flour
  • 1 small can tomato sauce
  • 1 ½ tsp ground black pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp Frank’s Red Hot
  • French baguette
  • Butter (I Can’t Believe It’s Not Butter works too)
  1. In a medium soup pot/dutch oven, melt butter and then diced onions. Cook over medium heat until onions are browned, stirring often.
  2. Reserve a cup of broth. Add flour. Mix until smooth. If necessary add more broth until mixture is thin so it doesn’t lump when added to soup. Set aside.
  3. Once onion are browned, add remaining ingredients EXCLUDING French baguette, remaining butter and asiago cheese.
  4. Stir in your flour mixture.
  5. Bring soup to a boil and then reduce heat, letting simmer 30 minutes. Stir occasionally.
  6. Preheat oven to 425°
  7. Line large baking sheet with foil. Coat with non-stick spray.
  8. Cut baguette into ¾ inch slices.
  9. Butter both sides of each slice of bread.
  10. Cut each slice into 6-8 pieces and place on tray.
  11. Bake croutons for 10 minutes.
  12. Turn croutons and bake for 10 more minutes.
  13. When the soup is done, add to soup bowl. Top with fresh baked croutons and add grated asiago (NOTE: I used to use a grater for the cheese but found I had better results with a carrot peeler.)