Famous Barr French Onion Soup Recipe from St. Louis

Famous Barr French onion soup is a rich St. Louis-style soup of slowly browned onions, beef broth, toasted bread, and melted cheese. This home-style recreation takes its cue from the soup served at the former Famous-Barr department-store restaurants; versions vary, and this is not presented as an official restaurant formula.

Ingredients

3 lb yellow onions (1.36 kg), peeled and thinly sliced
6 tbsp unsalted butter (85 g)
1 tbsp neutral oil (15 ml)
1 tsp fine salt (5 g), plus more to taste
1/2 tsp black pepper (1 g)
1/3 cup all-purpose flour (42 g)
8 cups low-sodium beef broth (1.9 L)
1/2 cup dry sherry or dry white wine (120 ml), optional
2 tsp Worcestershire sauce (10 ml)
1 bay leaf (about 0.2 g)
1/2 tsp dried thyme (0.5 g)
1/2 tsp sweet paprika (1 g)
1/2 tsp dry mustard powder (1 g)
6 slices baguette, about 1/2 in thick (about 180 g total)
1 tbsp olive oil (15 ml), for the bread
6 oz grated Gruyère or Swiss cheese (170 g)
2 tbsp finely grated Parmesan (10 g), optional
1 tbsp chopped parsley (4 g), optional garnish

Instructions

Prepare the onions and bread. Peel the onions, halve them through the root, and slice them thinly from pole to pole. Separate the slices so they cook evenly. Set out six oven-safe soup crocks on a sturdy baking sheet, and grate the cheeses. The crocks need to be broiler-safe; if yours are not, plan to melt the cheese on the bread separately and float it on the soup.
Brown the onions slowly. Melt the butter with the neutral oil in a large, heavy pot or Dutch oven over medium heat. Add the onions, salt, and pepper. Stir until the onions are glossy and beginning to soften, about 8 minutes. Reduce the heat to medium-low and cook for another 42 minutes, stirring every few minutes and scraping the bottom. The onions should become very soft and a deep golden brown, not black or scorched. If browned bits stick before the onions have softened, lower the heat and add a tablespoon of water to loosen them.
Cook the flour and seasonings. Sprinkle the flour over the onions and stir continuously for 2 minutes. This cooks out the raw flour taste and gives the soup a lightly thickened, substantial texture. Stir in the thyme, paprika, and dry mustard powder so they coat the onions. If using sherry or wine, pour it in now and scrape the bottom of the pot; simmer for about 2 minutes, until the sharp alcohol smell has eased.
Add broth and simmer. Gradually pour in the beef broth while stirring to prevent flour lumps. Add the Worcestershire sauce and bay leaf. Bring the soup just to a boil, then lower the heat and simmer gently, uncovered, for 30 minutes. Stir occasionally, especially around the bottom edges. Remove the bay leaf, taste, and adjust the salt and pepper. Broth varies in saltiness, so wait until this point to add much extra salt.
Toast the bread while the soup simmers. Heat the oven to 400°F (200°C). Brush both sides of the baguette slices with the olive oil and place them on a baking sheet. Bake for about 8 minutes, turning once, until dry and lightly golden. This can happen during the soup’s simmer, so it does not add extra time to the schedule. Keep the slices crisp; very soft bread can disappear into the bowls.
Top and broil. Set an oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler. Ladle the hot soup into the six oven-safe crocks, leaving about 1/2 inch (1 cm) of space at the top. Float one or two toasted bread slices on each portion, depending on their size. Divide the Gruyère or Swiss over the bread and soup, then add a little Parmesan if using. Set the crocks on a baking sheet and broil for about 4 minutes, watching constantly, until the cheese is melted, bubbling, and spotted golden. Broilers vary, so use the appearance rather than the clock alone; handle the hot crocks with oven mitts.
Serve carefully. Let the bowls stand for 2 minutes so the bubbling surface settles, then garnish with parsley if desired. The crock and cheese remain very hot. Serve with spoons and warn everyone that the bowl is hot before passing it to the table.

Tips

Give the onions time. Their browned flavor is the foundation of the soup. High heat can make the edges burn while the centers stay firm, so use medium-low heat and stir regularly. A little water can release browned fond, but it will not fix onions that have turned bitter or black.
Choose a good broth. Low-sodium beef broth gives you room to season at the end. For a more rounded flavor, replace up to 2 cups (475 ml) of the beef broth with homemade beef stock. Vegetable broth works if needed, but the result will be lighter and less beefy; add salt cautiously and taste before serving.
Know your cheese options. Gruyère melts smoothly and tastes nutty. Swiss cheese is a practical, milder substitute. A small amount of Parmesan adds savoriness but can brown quickly, so use it as an accent rather than the main topping. Pre-grated cheese may melt less evenly because of its coating.
Use an alternative to sherry thoughtfully. Dry white wine gives a similarly bright note; omit the alcohol entirely if preferred and use an extra 1/2 cup (120 ml) broth. The soup will be a little less aromatic, but it will still have plenty of flavor from the onions and seasoning.

Serving Suggestions

Serve each crock as a generous first course or as the main event with a simple green salad dressed with vinaigrette. The salad’s crisp leaves and acidity balance the soup’s buttery onions, beef broth, and melted cheese. A plate of roasted vegetables or a modest sandwich also makes a filling meal, though the soup is rich enough that extra sides are not necessary.

For an easier dinner-party service, ladle the soup into bowls and pass the toasted bread and cheese separately, letting each person add a topping. This avoids the need for individual oven-safe crocks and makes the recipe suitable for ordinary heatproof bowls. If you want the classic bubbling top, confirm that the bowls are explicitly safe under a broiler; decorative ceramic bowls can crack under direct heat.

Variations

Make it without alcohol: Leave out the sherry or wine and use the same volume of broth. For a gentle lift, stir in 1 teaspoon (5 ml) of red wine vinegar at the end, taste, and add more only a few drops at a time. Vinegar is sharper than wine, so it should not be substituted in equal volume.

Use a different onion mix: Yellow onions are dependable and sweeten as they brown. You can replace up to 1 lb (450 g) with red onions or sweet onions, but the flavor and color will shift. Shallots are more delicate and expensive; replacing all the onions with them would make a different, sweeter soup.

Make a vegetarian version: Use a robust, low-sodium vegetable broth and vegetarian Worcestershire sauce, checking the label because traditional Worcestershire often contains anchovies. The broth will not taste as meaty, so brown the onions carefully and consider adding 1 teaspoon (5 ml) soy sauce for depth. The soy sauce changes the flavor slightly and adds salt.

Adjust the thickness: For a thinner soup, reduce the flour to 2 tablespoons (16 g). For a more substantial version, keep the listed amount and avoid reducing it further by simmering uncovered for a long time. The flour-thickened broth is part of this home-style interpretation; a classic French onion soup may be less thick.

Storage and Reheating

For best texture, store the soup and toppings separately. Let the soup stop steaming, then refrigerate it in a covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. Keep the toasted bread in an airtight container at room temperature for up to 2 days, and refrigerate leftover cheese separately. Bread that has already been broiled on the soup will soften as it sits.

Reheat only the amount you plan to serve in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the soup with a food thermometer. Toast fresh bread, ladle the hot soup into heat-safe crocks, add cheese, and broil briefly to refresh the topping. You can also microwave a portion of soup in a microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot.

Freeze the soup without bread or cheese in a freezer-safe container for up to 3 months for best quality. Leave a little room for expansion, thaw it overnight in the refrigerator, then reheat to 165°F (74°C) before topping. The texture may be slightly less smooth after freezing, but stirring well as it warms usually brings it back together. Do not freeze the assembled, broiled crocks; the bread becomes soggy and the cheese topping does not keep its texture.

Frequently Asked Questions

Is this the original Famous-Barr French onion soup recipe?
This is a practical home-style version inspired by the well-known St. Louis department-store soup, not a verified official formula. Published and remembered versions can differ in their proportions and seasonings. This recipe uses slowly browned onions, a modest flour thickener, beef broth, and a bread-and-cheese topping to create a similarly rich, comforting bowl.

Why are my onions taking longer to brown?
Onions release a great deal of moisture, and the time depends on their water content, the width of the pot, and the stove. If they are still pale after the stated cooking time, keep cooking over medium-low heat and stir more often near the end. Avoid turning the heat up sharply: fast browning can scorch the sugars and make the soup bitter.

Can I make the soup ahead?
Yes. Make the soup through the simmering step, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat it to 165°F (74°C), then toast fresh bread and add the cheese just before serving. Keeping the topping separate prevents it from turning soft in storage.

What can I use if I do not have oven-safe crocks?
Heatproof bowls that are safe under a broiler are fine, but do not assume every ceramic bowl can tolerate direct heat. The simplest option is to broil the cheese on the bread slices on a baking sheet, then float each cheesy toast on a bowl of hot soup. You can also serve the soup with plain toast and grated cheese at the table.

Can I make this gluten-free?
Use a certified gluten-free all-purpose flour blend in place of the wheat flour and gluten-free baguette or bread for the topping. Check the broth and Worcestershire sauce labels as well, since ingredients and labeling vary by product. The thickening may differ slightly by flour blend; stir it in thoroughly and simmer until the broth has a smooth, lightly thickened consistency.

What cheese is closest to the familiar topping?
Gruyère gives a deeply savory, nutty melt, while Swiss cheese is mild and easy to find. Either works well here, and a little Parmesan can add a browned, salty finish. Avoid using only a very dry hard cheese: it will not create the same soft, stretchy layer over the toasted bread.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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