Ingredients
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Directions
Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.
Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook looooow and sloooooooooow. That's right low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.
When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. TASTE for seasoning, you probably will need to season with salt. If the stock reduces too much add water to keep the liquid level up- this IS a soup after all. When done, the soup should be thick and very full flavored. TASTE! You may need to resason, caramelized onions are very sweet and require a fair amount of salt.
Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler to melt the cheese and make it brown and bubbly. Top with chopped chives.
Voila!!

















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By mcesp50733
Miami, Florida
on April 29, 2013
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We love caramelize onions, but I never salt seasoned it. They become so sweet. The soup was delicious, my husband loved it.
By FFF(food fanati...
Huntington Beac...
on April 07, 2013
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After several searching for French onion soup recipes, Anne Burrell's recipe is the most genuine and gourmet. I followed the exact recipes and the onion took a few hours to come to brown. It came out perfect and omg I'll do this again at home. Thank you Anne. You're awesome!!!
By beadit
on April 06, 2013
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Do not follow the recipe with regard to salt! I used four cups beef and four cups chicken broth made with goya powdered bullion. No salt at all. It was perfect. My onions browned but I never sweated them,just started right away cooking low and slow in the oil. It did take at least an hour or more to brown. I used exact amount of dry sherry and no thyme. If I ordered that in a restaurant, I would get it again, and again. Sooooooo flavorful. Can't wait to have it again tomorrow. I only gave it three stars because if I used the recipe as is I think it would have been very salty.
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