An Excellent Matty Matheson French Onion Soup Recipe

Matty Matheson is a popular online chef and celebrity who works for multiple outlets, including Vice. The Matty Matheson French onion soup recipe is likely his most popular meal and has been heavily requested by our many readers.

In this article, we’ll provide a fantastic Matty Matheson French onion soup recipe to help you create this meal at home. We’ll also include tips on how to make it even better!

What’s the Big Deal With the Matty Matheson French Onion Soup Recipe?

When Matty Matheson released the video in which he made this dish, the internet went crazy. Matty mixed not one, not two, not three, but six different onions in a fantastic blend that was amazingly mouthwatering. The video immediately picked up many hits (beyond his obvious fame as an online celebrity) and became a quick sensation among foodie fans around the net.

As a result, many people have tried to recreate this recipe and had some difficulties. It’s not that Matheson didn’t share his recipe well: it’s just that some people get a bit overwhelmed by the flavor of six different onions mixed in one soup. Thankfully, we have a few simple adjustments that you can make to produce a soup that fits in more comfortably with your preferences.

Typical Nutrient Value From the Matty Matheson French Onion Soup Recipe

In our research, we found a few similar recipes that mirrored this delicious mix. The nutritional blend will vary based on a few different factors, including any changes in ingredients that you may make. Our suggestions will improve the taste without adding excessive calories or other elements. A crock of French onion soup (350 grams) mixed with this recipe includes:

  • 478 calories per crock
  • 215 calories from fat
  • 37% total fat from 24 grams of fat
  • 50% saturated fat from 10 grams of fat
  • 0.5 grams of trans fat
  • 2 grams of polyunsaturated fat
  • 9.4 grams of monounsaturated fat
  • 15% cholesterol on 45 milligrams
  • 34% sodium on 815 milligrams
  • 14% potassium or 492 milligrams
  • 13% totally carbohydrates on 40 grams
  • 9% dietary fiber on 2.3 grams
  • 6.4 grams of sugar
  • 21 grams of protein
  • 10% vitamin A
  • 7.6% vitamin C
  • 33% calcium
  • 16% iron

The onions used in this recipe provide the high calcium content, which is easily the healthiest part of the meal. A whole crock of this soup would require around 129 minutes of walking, 56 minutes of running, or 66 minutes of bicycling to burn. The densest source of calories for this meal come in the olive oil, which is 51 calories, while butter adds 22 calories.

Ways We Improve This Recipe

In the original Matty Matheson French onion soup recipe, six different onion types are used. We add one more onion to increase this mix’s flavor content and produce a higher-quality soup. Let’s break down the different onion types that you may enjoy adding to this recipe. We’ll go over what each onion adds to the recipe to help you find a blend that fits you perfectly:

  • Yellow Onions: Yellow onions are a staple food that must be used when creating French onion dip. Note that they have a fairly pungent flavor and aroma, so adjust your recipe to suit your taste preferences. Thankfully, our secret ingredient can help mellow your dip slightly, if needed.
  • White Onions: These milder varieties are a little sweeter than yellow types and help balance the sharper tastes of those onions. While our recipe tries to balance these onions evenly, you can add more white onions if you think that they fit more easily into your taste preferences.
  • Sweet Onions: As befits the name, these onions are sweeter and are a perfect option for making many different dishes. They do come with extra sugar, which helps them caramelize easier but which does add extra calories. Balance this option to avoid burdening your diet too much.
  • Red Onions: People with middle of the road tastes probably prefer red onions. They have a deep magenta color and enhance your soup’s look. They also help balance the pungent taste of yellow onions and the sweeter tastes of the whites to produce a nice balance.
  • Green Onions: Green onions are a great option for soups because they’re a bit milder than other onions but still have a nice crunch. Note that they are different from our next entry: green onions may sometimes be called shallots or French shallots but are quite different!
  • Shallots: The garlic-tinge and texture of shallots make them an excellent option for this French onion soup! They aren’t as overbearing as garlic and can mix very well into this recipe without causing any primary taste issues. Now, let’s get on to our secret ingredient!
  • Leeks: The cat is out of the bag, and our secret is revealed! This fantastic onion-type ingredient mixes beautifully with the onions above and helps mellow out the potent flavor of the other ingredients on this list. They also have a unique flavor that makes them stand out from other types, which gives them the kind of benefits more than worth getting with your soups.

Please note that any change you make to this recipe may affect how it comes out when it is done. For example, adding more leeks will further soften the recipe’s flavor and cause it to lose some of its potency. We strongly recommend trying our recipe as suggested and then experimenting with the different onion mixes to create a recipe that fits well within your taste preferences.

Making Our Matty Matheson French Onion Soup Recipe

Follow these instructions to create a better variation on this classic meal. It will create about 4-6 servings and has about a 25-60 minute prepping time. Note that this longer prepping period can be adjusted by chopping fewer onions or enlisting a friend to help with the chopping. Here’s a fun onion hack: chop with a piece of bread in your mouth to stop the tears. It really works!


  • An equal mix of the seven onions we mentioned previously (up to 20 or 25)
  • One cup or two sticks of unsalted butter (unsalted helps cut back on excess sodium)
  • Four cups of your favorite red wine (the type doesn’t matter much)
  • Four quarters of beef stock or veggie broth (the latter helps it fit into a vegan diet
  • Gruyere and Swiss cheese (added to taste)

How to Cook Our Modified Matty Mattheson Frency Soup Recipe

  1. Chop your onions finely while your pot warms over medium-high heat
  2. Add the onions to the pot and season them with salt, stirring as they steam
  3. Keep stirring your onions until they go translucent
  4. Simmer your onions every few minutes on low heat until they brown
  5. Pour in your wine after your onions brown to add extra flavor
  6. Add your broth and bay leaves and cook for about an hour
  7. Season with salt and pepper, and remove the bay leaves
  8. Serve in bowls with delicious bread: French bread preferably

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