French Onion Soup Recipe

Name: French Onion Soup Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 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)

Prep 10 min Cook 1 hr 20 min Serves 6 Source

Ingredients

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)

Steps

1
Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
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.
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.
4
Once onions are caramelized, add minced garlic and sauté another minute.
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).
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.
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.
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.
9
Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.