Description
This French Onion Soup is a cozy, elegant classic made with deeply caramelized onions, rich beef and chicken broth, a splash of sherry, and topped with toasted baguette and bubbly Gruyere cheese. Perfect for a chilly evening or a refined dinner.
Ingredients
- 5 white or sweet onions, thinly sliced
- 3 tablespoons butter
- Salt and pepper, to taste
- 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 4 cups beef stock, divided
- 4 cups chicken stock
- 1/4 cup sherry
- 4 large baguette slices
- Softened butter, as needed
- 4 slices Gruyere, Swiss, or Provolone cheese
Instructions
- Slice onions thinly along natural lines from root to tip.
- In a large Dutch oven, melt butter over medium-high heat. Add onions, season with salt and pepper, and cook with lid slightly ajar over medium heat for 20 minutes, stirring every 5–10 minutes.
- Add thyme and 1 cup beef stock. Simmer for 10 minutes. Repeat twice more, adding 1 cup stock each time and reducing down to caramelize the onions.
- Once onions are deep golden, add remaining beef stock and chicken stock. Simmer for 20 minutes.
- Add sherry and simmer another 10 minutes. Adjust seasoning as needed.
- Butter and toast baguette slices under broiler for 1–2 minutes until crisp.
- Ladle soup into oven-safe bowls, top with toasted baguette, and add cheese. Broil until cheese is bubbly and golden. Serve immediately.
Notes
- Mix yellow and red onions for added depth.
- Use mushroom broth for a vegetarian version.
- Add a splash of cream before broiling for extra richness.
- Combine Gruyere and Parmesan for a more robust cheese flavor.
- Freeze the soup (without bread/cheese) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with cheese and bread
- Calories: 380
- Sugar: 9g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
