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French Onion Soup

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I often crave a good crock of baked French Onion Soup.... but have yet to find my go-to place to get it. There's nothing better than the rich flavor of beef broth, caramelized onions, a dry/crusty crouton and gooey melted swiss cheese!

I used to love the French Onion Soup at "Dive", Steven Spielberg's yellow-submarine themed restaurant in the Century City Shopping Mall. Sadly, Dive tanked in 1999 and I've been missing it ever since.

Anybody have any favorite places for French Onion Soup in LA? Anywhere from the San Fernando Valley to the Marina Del Rey.... willing to travel for my fix!

  1. Although it's been hit and miss lately, I really like the French onion soup at Doughboys. At times it's a bit too salty but when it's done right, it is my favorite of all time. I remember the one at Clafoutis on Sunset Blvd being good too but I haven't tried it in a long time. I'd be interested to see what other Chow folks would recommend as I m a fan of good French onion soup.

    1 Reply
    1. re: mrshankly

      Thanks! I'll try Doughboys next.

    2. The onion soups at Anisette and Comme Ca are both excellent--the broth at Anisette is better but you get more of the melted cheese crust at Comme Ca. By the way, the cheese at both is the traditional Gruyere--a Swiss cheese but not "Swiss Cheese."

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      Comme Ça
      8479 Melrose Ave, West Hollywood, CA 90069

      Anisette Brasserie
      225 Santa Monica Blvd., Santa Monica, CA 90401

      1 Reply
      1. re: New Trial

        I second New Trial's suggestions. I love both of those Onion Soups! SO good! (^_^)

      2. i always enjoy the french onion soup at taix in echo park.

        1. Café Beaujolais in Eagle Rock is always a solid choice.

          1. i know this is a bit heretical, but does anyone know somewhere that DOESN'T use beef broth as the base... chicken or veggie stock acceptable...

            1. It's wonderful at Anisette........

              1. This thread appears to be a duplicate, so we're going to refer the answers to the other, currently longer thread: http://www.chowhound.com/topics/536271