French Onion Soup Recipe
Total Time
1 hr 30 mins
Prep Time
10 mins
Cook Time
1 hr 20 mins
Rating
5 out of 5 stars
(126)
Ingredients
6 servings
- 2 Tbsp olive oil, plus more to brush toasts
- 2 Tbsp unsalted butter
- 3 lbs yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
- 1/2 tsp granulated sugar
- 2 garlic cloves, minced
- 1/2 cup dry sherry wine, or use dry vermouth or dry white wine
- 8 cups beef stock, or broth
- 1 bay leaf
- 3 sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
- 1 1/2 tsp salt, or to taste, divided
- 1/2 tsp black pepper, or to taste
- 12 slices baguette
- 8 oz gruyere cheese, 1 1/2 cups shredded, divided
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Preparation
Step 1
Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
Step 2
In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.
Step 3
Sprinkle the onions with 1/2 tsp sugar which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
Step 4
Once onions are caramelized, add minced garlic and sauté another minute.
Step 5
Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
Step 6
Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.
Step 7
While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
Step 8
Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.
Step 9
Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.
Step 10
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Chef's notes
Be sure to use yellow onions and dry sherry wine to ensure the perfect balance of sweet and savory.
Gruyere cheese is recommended for the cheesy toast topping, but you could substitute with Swiss cheese, provolone, fontina, or a blend of mozzarella and parmesan.
This recipe can be made ahead and refrigerated for up to 3 days.
