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.

View All

Cooking Tips
More Recipes and Ideas
French Onion Soup

Recipe courtesy of

French Onion Soup

Recipe courtesy of

Also Try:
Loading review filters...

    This recipe is featured in:

    The Kitchen