Mimi's Cafe French Market Onion Soup copycat recipe by Todd Wilbur
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Mimi's Cafe French Market Onion Soup

Score: 4.00. Votes: 11
In stock (1 item available)
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You might not think that a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70s. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 90 Mimi's in the chain with a new one opening every other week; all of them serving this great French onion soup that's topped with not one, not two...three different cheeses. Oui! 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1/4 cup butter
  • 3 medium white onions, sliced
  • 3 14-ounce cans beef broth (Swanson is best)
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 tablespoons Kraft grated Parmesan cheese
  • 6 to 12 slices French bread (baguette)
  • 6 slices Swiss cheese
  • 6 slices mozzarella cheese
  • 6 tablespoons shredded Parmesan cheese
  • Do This
    • Restaurant/Brand
      Mimi's Cafe
    • Instructions

      1. Saute the onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until the onions begin to brown and turn transparent. 

      2. Add the beef broth, salt and garlic powder to onions. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1 hour. Add the grated Parmesan cheese in the last 10 minutes of cooking the soup.

      3. When the soup is done, preheat oven to 350 degrees F and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When the bread is done, set the oven to broil. 

      4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded Parmesan cheese over the top of the other cheeses. 

      5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.

      Makes 6 servings.

Average rating:

Score: 4.00. Votes: 11
Rating of votes (11)
7 customers
1 customers
1 customers
0 customers
2 customers
Stuart Katz
Jan 17, 2019, 10:25

Any "French Onion" soup that uses canned broth is a loser. Sorry, but if you are going to the trouble of making soup, use real meat and real shin bones. As for Kraft Parm as part of the topping, that is the most ridiculous thing I ever heard. This is a terrible recipie for canned soup. Google, Famous-Barr French onions soup, for the real deal.

Jan 1, 2012, 22:00

I make this soup often, it is awesome! I have never tried Mimi's version, but this one rocks. It's perfect for people like me who do not like alot of herbs in soup. I have tried it with low sodium beef broth as well, but found the flavor isn't quite there.

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