French Onion Soup

Total Time:
1 hr 20 min
10 min
1 hr 10 min

4 servings

  • 1 stick (4 ounces) unsalted butter
  • 6 cups thinly sliced Vidalia or Spanish onions
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry sherry
  • 5 cups beef stock
  • 6 sprigs fresh thyme
  • 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese
  • 2 cups croutons
  • In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)

  • Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.

  • Preheat the broiler to finish the soup.

  • Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.

  • Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

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