French Onion Soup Recipe
This classic French onion soup has simple ingredients but rich flavor. Be sure to use yellow onions and dry sherry to ensure the perfect balance between sweet and salty.
Ingredients
- 8 ounces Gruyere cheese, 1 1/2 cups grated and divided
- 12 baguette slices
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 teaspoons salt, or to taste, divided
- 3 sprigs fresh thyme, plus more for garnish (or 1/4 teaspoon dried thyme)
- 1 bay leaf
- 8 cups broth or beef broth
- 1/2 cup dry sherry, or use dry yeast or dry white wine
- 2 cloves minced garlic
- 1/2 teaspoon granulated sugar
- 3 pounds 6 large yellow onions, halved, peeled and thinly sliced with grains
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more for brushing toast
Instructions
How to make French onion soup:
- Cut the onion in half, chop the ends, then peel the onion and cut into thin slices (cut parallel to the onion).
- In a large heavy bottomed saucepan or Dutch oven over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add the chopped onion and fry without a lid, stirring occasionally, for 10 minutes.
- Sprinkle ½ teaspoon of sugar over the onions, which helps the onions caramelize faster. Fry, uncovered, for another 30-40 minutes, stirring occasionally, until the onions are caramelized and browned. Stir frequently to prevent scalding or burning of the onion.
- Once the onions are caramelized, add the chopped garlic and fry for another minute.
- Add 1/2 cup sherry and remove bowl by scraping bottom. Keep stirring until the sherry is fully cooked (about 3 minutes over medium heat).
- Add 8 cups of beef broth, bay leaf, thyme, and 1 teaspoon salt. Partially cover and simmer for 30 minutes, until flavors blend. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, or season to taste, then remove from heat.
How to make croton topping:
- While the soup is done, heat the oven to 400 degrees Fahrenheit. Cut the baguette into 1/2-inch thick slices. Grease both sides lightly with olive oil, arrange on a baking tray and bake for 6-8 minutes, until golden brown at the edges.
- As soon as the soup is ready to serve, put half the amount of cheese on the bread and simmer for 2-3 minutes until the cheese melts and turns golden in spots.
- Pour the soup into warm bowls and sprinkle the remaining cheese over the hot soup. Put the toast with hot cheese and then serve.