Tomato French Onion Soup

A Quebec classic with tomatoes

Tomato French Onion Soup

In restaurants, French Onion Soup is a delicacy. It is actually quick, easy and inexpensive to make. This version adds diced tomatoes to the traditional ingredients.

Here is a variant on the Quebec signature soup that we saw on a newspaper web site, and altered to add the special things that make Quebec French Onion Soup the unique dish it is. It adds a can of diced tomatoes to the traditional recipe. Think of Tomato French Onion Soup as something like the ‘Manhattan’ version of traditional onion soup.

Ingredients and Preparation

  • Start about an hour before serving;
  • Serves 4 to 6, depending on portions. The recipe can be easily scaled up. The soup itself refrigerates well for a few days. In fact, it’s often better if refrigerated, and left for a day before serving


Ingredient Quantity
Red onions, thinly-sliced 1.25 kg (about 8 cups)
Chrushed garlic cloves Two
Butter 45 mL (3 tbsp)
Beef broth 1 package (about 1 L)
Diced tomatoes 1 can (400 mL – 14 fl. oz)
Bread (sourdough or whole wheat) Slices to cover each bowl
Bay leaves 3
Flour 30 mL (Two tablespoons)
Port or red wine 125 mL (Half-cup)
Worcestershire sauce 1 to 2 tbsp (to taste)
Blend of grated cheeses: Mozzarella, cheddar, and possibly Gruyere At least ⅔ cup per bowl


  1. In a pot large enough to prepare the soup, saute the onions in butter and flour until transparent, usually about 15 minutes. Season lightly with some salt and pepper;
  2. Add garlic to pot, and cook with onion briefly. Add beef broth and diced tomatoes. Add bay leaves. and Worcestershire sauce. Add wine;
  3. Bring to a boil, then turn down the heat and let simmer at least 30 minutes. An hour or two is even better;
  4. If you intend to store the soup broth, bottle it in glass and let cool before refrigerating it up to a few days;
  5. To serve, re-heat the soup broth if it has been stored, or transfer the hot soup to onion soup bowls if you have made it on the same day;
  6. Top each bowl with slices of bread to completely cover the surface of the bowl. Top the bowl with the blend of grated cheeses. Be generous with the cheese;
  7. Bake the bowls at 425°F (220°C) for 12 to 15 minutes. The mixture should comes to a boil, and the cheese should just begin to brown. Serve immediately.

French Onion Soup should be paired with a dry red wine, such as Cabarnet Sauvignon or similar. Serve with a hearty salad, and French bread. You have a meal in itself.

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