No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

French Onion Soup with Cheese Toasts

If you don't have oven-proof bowls, you can toast the cheese-topped bread slices on a baking sheet under the broiler before adding to the soup.

  • Servings: 6
French Onion Soup with Cheese Toasts

Source: Martha Stewart Kids


  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 large white onions, chopped into small pieces
  • 4 cups homemade or low-sodium canned chicken stock
  • 4 cups homemade or low-sodium canned beef stock
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 18 thin slices French baguette
  • 2 cups shredded Swiss cheese, (1/2 pound)


  1. In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.

  2. Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.

  3. Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float three slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving. (Caution kids that the bowls are hot.)

Related Topics