Brown Derby French Onion Soup

The Brown Derby French Onion Soup wonderful soup to make. It is simplistic and perfect comfort food.  What makes the Brown Derby French Onion Soup extra special is the use of both chicken and beef broth.   Thanks to Kevinsog, a fellow viewer for this one.

Brown Derby French Onion Soup

bowl of french onion soup

Brown Derby French Onion Soup

You can make French Onion Soup like the Brown Derby.
5 from 1 vote
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Course: Soup
Cuisine: French
Keyword: Brown Derby French Onion Soup
Servings: 8
Calories: 159kcal


  • 1/4 pound butter
  • 1 1/2 pound thinly sliced onions
  • 1 quart beef stock
  • 1 quart chicken broth
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1 Bay leaf
  • 1 tablespoon Worcestershire sauce


  • Slice onions thinly and saute lightly in butter, saute until the onions become clear. Mix all together simmer till onion is tender but not too soft, this can take about 30 minutes or so. Sprinkle with Parmesan cheese and garlic croutons. We have also tried cooking this soup on low in a crock pot and have had excellent results.


Calories: 159kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1010mg | Potassium: 454mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 14.9mg | Calcium: 42mg | Iron: 0.9mg
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About Stephanie

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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  1. OofusTwillip

    I found the actual Brown Derby Onion Soup recipe in the March 1933 issue of Photoplay magazine. It only calls for chicken stock, and doesn’t identify any of the spices used.

    Here it is, exactly as printed…

    Method: Slice two large onions, and saute in a skillet, using a generous amount of butter. When they are brown, add a quart of rich chicken broth. Heat thoroughly, and season to taste.

    Pour in individual soup bowls, and place half a French roll on top. Sprinkle a tablespoon of grated Parmesan cheese on top of each roll, and brown under the broiler flame for five minutes. Enough for six servings.

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