French Onion Soup, recipe

French Onion Soup, recipe

Full Description

15 mins prep time / 2 hours cooking time.

Author: Cheryl Beverage Barnes

Recipe type: Soups

Serves: 6


3 tablespoons unsalted butter


3 tablespoons extra-virgin olive oil

3 large yellow onions, peeled and thinly sliced in half-moons

3 large sweet onions, peeled and thinly sliced in half-moons

Kosher salt and freshly ground black pepper

1 tablespoon minced garlic

¼ cup dry sherry

1 cup white wine

2 bay leaves

¼ teaspoon dried thyme leaves

Pinch of sugar

8 cups beef stock

1 tablespoon Worcestershire sauce

1 small baguette, halved lengthwise

6 ounces Gruyère or Swiss cheese, sliced

Minced fresh parsley, for garnish


Over medium-low heat, melt the butter with the olive oil. Add the onions and season liberally with salt and pepper. Cook, stirring occasionally and scraping up any browned bits as they cook, until the onions are golden brown, about 25 to 30 minutes (may take longer, depending on the size of your onions). Stir in the garlic and cook for 30 seconds. Deglaze the pan with the sherry and white wine, scraping up any more browned bits on the bottom and sides of the pan. Cook, stirring occasionally, until mixture has reduced, about 15 minutes.

Add in the bay leaves, thyme, sugar, stock and Worcestershire, raise the heat to medium and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, for 1-1/2 hours, occasionally stirring.

Adjust salt and pepper, if necessary. Fish out the bay leaves and discard. Preheat the oven to 400 degrees.

Cut the baguette into pieces that will just fit inside the rim of individual broiler-safe crocks or bowls. Arrange the baguette slices in a single layer on a baking sheet. Bake until the bread is golden brown, about 10 minutes.

Adjust the oven to the broil setting. Set individual broiler-safe crocks on a rimmed baking sheet and fill each crock with about 1-3/4 cups of soup. Nestle a toasted baguette slice in each bowl, so that it is slightly elevated, and only the bottom part of the bread is touching the soup, and top with a slice of cheese. Broil until the cheese is melted and bubbly around the edges. Allow the soup to cool for 3 minutes before sprinkling with some parsley.

Found at PicturePerfectMeals