Better Than TGI Friday’s French Onion Soup

French onion soup isn’t as difficult to make as what you might think. The key is carefully caramelizing the onions to get their special flavor. The dry white wine is a wonderful addition but may be omitted if you like.

a bowl of copycat TGI Friday's French Onion Soup.
a bowl of copycat TGI Friday's French Onion Soup.

Better Than TGI Friday’s French Onion Soup

Make  Better Than TGI Friday’s French Onion Soup at home with this copycat recipe. 
5 from 2 votes
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Course: Soup
Cuisine: French
Keyword: Better Than TGI Friday’s French Onion Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 402kcal


  • 6 tablespoons butter divided
  • 1 tablespoon olive oil
  • 3 pounds yellow onions peeled and thinly sliced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon flour
  • 8 cups beef stock
  • 2 cups dry white wine
  • 1/2 teaspoon black pepper
  • 4 hamburger buns
  • 8 slices provolone cheese


  • Over medium heat, melt 3 tablespoons of the butter and the olive oil in a large, heavy stockpot. Add sliced onions; cover and cook, stirring occasionally until the onions are soft and translucent. Increase heat to high, remove the lid, and add sugar and salt. Saute, stirring often until onions are very soft and a deep golden brown.
  •  Reduce heat to medium, sprinkle in flour and cook, stirring constantly, for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine. Season to taste with salt and pepper and simmer for 30 minutes. Preheat oven to 425 degrees.
  •  Brush hamburger buns with remaining butter and place bread in the oven to brown. When the bread is browned, remove it from the oven. Gather 8 small ovenproof bowls; spoon in soup. Add one bun half and top with one slice of provolone. Put soup bowls in a baking dish and place into the oven. When the cheese has toasted, remove soup from the oven. You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve.


Calories: 402kcal | Carbohydrates: 33g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 985mg | Potassium: 800mg | Fiber: 3g | Sugar: 11g | Vitamin A: 510IU | Vitamin C: 12.9mg | Calcium: 315mg | Iron: 2.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Iryna

    For an interesting version, try making this same recipe but use 1/2 chicken and 1/2 beef stock and add 1 tsp regular instant coffee and a tbsp or two of soya sauce.

    My family can’t get enough of this soup. Gramma’s best kept secret.

    • stephaniemanley

      I totally agree with you on mixing the broths. I really love to layer the flavor of soups and broths by a couple of different types of meats.

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