Onion Soup Recipes

Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness. Omit the pig's foot for a lighter broth.

This fresh-tasting soup can be prepared with scallions or green garlic (which is harvested before the cloves have matured and has a subtle garlic flavor). A swirl of buttermilk mixed with fresh goat cheese at the end adds a nice tang.

For this lighter version of the classic French onion soup, freshly grated Gruyere cheese is melted over whole-grain toast and served on top of the soup.

Michael Mina invented this soup in the early days of Aqua, the San Francisco restaurant where he rose to fame in the '90s. He started playing with the combination of black truffles and caramelized onions and went crazy for the mix of earthiness and sweetness. This version of the soup calls for truffle-infused pecorino cheese (sold in any good cheese shop), which is melted to form a marvelously gooey topping for the oniony broth.

Superior ingredients are essential in this soup, such as homemade chicken stock. Aged balsamic vinegar is worth the hefty price; only a few drops are used for each serving.

Rich, flavorful beef broth, sweet caramelized onions and a great melting cheese that hardens around the bowl into seductively crispy bits are a must for this classic.

Chef Matt Conroy makes a hearty beef broth that becomes the foundation for his richly flavored classic French onion soup. If you make the broth a day in advance and refrigerate it, it's supereasy to skim off the cold solidified fat, and you'll have a soup with a clearer onion flavor.