Oh So Good French Onion Soup

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 6 medium onions, thinly sliced
  • Salt and freshly ground black pepper
  • 2 teaspoons fresh thyme, picked and chopped or poultry seasoning
  • 1 bay leaf, fresh or dried
  • 1/2 cup dry sherry
  • 6 cups beef stock
  • 4 thick slices crusty bread, toasted
  • 2 1/2 cups shredded Gruyere or Swiss cheese
Directions

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.


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    It turned out awesome! I got tons of compliments. I did note that the soup tasted better the next day, and even better a day after that. So, you can make it ahead a day or two for sure. I used a bit of the "Better Than Bouillon" beef base which added a darker color and more flavor to the broth and even the onions. I noticed that because of the butter and the onion sweat combo, the onions didn't caramelize as I wanted it to in my stock pot, but it was tasty nevertheless! I also suggest medium dry sherry vs. very dry.
    The soup turned out comparable to restaurant soups. Next time I would let it cook longer and caramelize the onions for longer.
    Really easy and the best I've had!!!!
    Followed recipe except made some changes based on a French Onion Soup I had at a restaurant called Knife & Fork Onion Soup. Hollowed out a couple of big onions, slow cooked some short ribs that day, caramelized cut up onion. Roasted the hollowed out onions, put the short rib meat in the onions and poured the french onion soup over, covered onion with different cheeses and served with bread on the side. I love French Onion Soup, my husband loves meat...a compromise
    Fast, easy and tasty! I used a top quality swiss instead of the gruyere because my store only carries apple smoked gruyere plus I am the only one who eats it - I think the gruyere would give it a five-star rating. Also added three minced cloves of garlic halfway through cooking the onions.
    If your looking for an onion soup recipe that you get at a restaurant this is it. I took some advise from other reviews and I must say that this was very yummy!! I followed the recipe but added a splash of worcestershire sauce and a bit of garlic. I think the soup needed a little bit more salt then called for. I bought a loaf of french bread and broke it into pieces then drizzled butter and sprinkled garlic powder and broiled it.Very easy
    Very good and easy to make. Great flavor, I really enjoyed eating this.
    Awesome recipe! The only change I made was to add about 2 t. of garlic towards the end of the cooking time for the onions. Oh, I also had to use ground thyme, since I didn't have fresh, but I don't think it made much of a difference. I let mine reduce down a bit after everything was in the pot, and that made it extra rich and yummy. I used provolone and swiss, since gruyere is so expensive. I also rubbed my baguette slices with garlic and put some butter on them before I plopped them into the soup : Awesome recipe, and I will definitely make it again!
    Awesome! I added garlic & worcestershire and used provolone...
    I had to substitute red wine for the sherry but it was still magnifico! Carmelizing the onions made the broth super rich, sweet and flavorful and I added extra fresh thyme. This warmed up a chilly rainy evening in Seattle!
    Thought it was rather bland. I was expecting more. I might use a nice sweet red wine next time I make this
    what is this ? 
    supermonclerjacket
    Love this recipe!!! It has to be made at least once a month for my husband! He loves it too!!! It's quick and easy and oh so yummy!
    Love it! I have tried many recipes and I always end up with this one! I quadruple it for leftovers!
    I Love French Onion Soup
     I followed the instructions except I used broth from left over roast beef which I use french onion soup to make. Marvelous soup.
    Hands down, best french onion soup. I think the Sherry is what really gives it that extra something. Love fresh thyme but dried works just as well. Tons of gruyere, oh yea, tons of cheese.. oh so good. Great for a rainy day or any day for that matter!
    A snowstorm appeared bigger than anticipated! In search of what can I make, I had many onions. Bg a Rachael fan, I perused the onion soup recipes and found this one. I have to say, this was the fastest pot of soup- so simple to put together, but without a doubt, so very tasty. I did have to substitute a thinly sliced bagel for the bread. I LOVED this pot of soup, as did my husband. So much flavor! Thanks Racheal!
    I also had a problem carmelizing the onions, but I think I didn't have the heat up high enough, but still it was the best french onion soup I've ever had. However I toasted the bread separately then cut a clove of garlic in half and rubbed them each, then slightly buttered them, put on the cheese melted them under the broiler and then topped the soup, my husband & I both loved it!
    I DO NOT know why I couldn't get my onions to carmelize. I got a French Onion Soup recipe from her new show A Week in a Day and it calls for 4 large onions thinly sliced and 6T of butter (no oil), to be melted in Dutch Oven over Medium heat, and then add the onions and carmelize which should take 4- - 45 min. After an hour they were so soft and GREY but definately not carmely. I felt if I cooked them any longer they would evaporate so I just accepted them the way they were! Definately not carmelized!!! Any suggestions...I need to find out what went wrong!!
    I read somewhere that you can add a tsp or so of sugar to the onions to get them to caramelize better. I did this and turned up the heat, but I did mine on the stove top. However, they started to brown. You gotta watch it because it can burn if you don't stir it enough. :) Hope it works out!
    I loved it! I just made it for the 2nd time tonight. I used 99% fat free beef broth this time, ehh it wasn't AS good obviously, plus I used no butter. I'm crazy but still it's Delicious and simple!!!!
    Ehh, it was terrible. . . .Followed the recipe verbatim and thought the soup would be amazing considering how many 5 stars it got from the fans. It was quite bland, and I had to add tons of salt to get any flavor out of it! I was excited and ecstatic to make it for dinner for my boyfriend because he LOVES french onion soup and this sure was a disappointment. In fact, I am now embarrassed that I made it because it looked bad on me. Sorry for the negativism, but this is the worst french onion soup I have ever tasted.
    This recipe was easy and tasty. I used cognac instead of sherry, loved it.
    this soup is as good, if not better tan ANY fr onion i've ever had! it was so easy i've made 3 times already (in 1 1/2 mnths) i used cab instead of sherry and was still great.didn't even have to look at recipe again after first time- it was so simple. did sub some chix broth and chard in 2nd try (last minute craving and was snowed in w/out all ingredients) still good- but nowhere near as good as original. i also chunked and then toasted my bread.definate winner. ENJOY
    spare of the moment wanted french onion soup had all the ingredients except the wine. i used sauvignon blanc
     but it came out very good.
     
     thanks rachael
     
     good job
     
     eleanor las vegas
    I decided to try making this and it tasted great, but I would recommend it to accompany a meal or a sandwich as it wasn't very filling and quite rich if you have a whole bowl.
     I cut up the bred in crouton sized pieces and topped it with swiss, delicious in moderation.
    I have made this soup many times. The family loves it. I use swiss cheese instead of Gruyere; its cheaper and I am able to buy it shredded.
    I followed the recipe 100% from the beef stock to the cheese. My family loved this soup. I plan on making it again and again. Next time I am going to use a couple more cups of stock so it has a little more brooth and honestly I think swiss cheese would be just as good....gonna try. Over all great flavor, restaurant quality! Thanks
    I really liked this recipe...I made it with beef broth instead of stock. I would have liked it to be a little "beefier"...not sure if it had to do with the broth/stock situation or not. Tonight I made another chef's recipe, just to see which I preferred...and my daughter immediately told me to stick with this one. I would definately make it again. Not a high maintenance meal at all...it's wonderful!!!! Thanks Rachael!
    This recipe was easy and really tasty. I probably did "French Onion Soup Sacrelig", but I had to do with what I had. I used 4 cups of chicken broth (Bouillon Cubes) along with 2 cups of Beef Broth, Croutons instead of crusty bread, Red Onions, Dried Thyme and Yikes! I only had Mozzarella Cheese. To top it off, I microwaved the cheese on top the first time and this recipe was still great. So, if it tastes great with all the shortcuts and crazy substitutes it will most definitely taste even better done the Rachel Ray way. But, then again, I don't know if I would change anything because it was so good.
    as usual, rachel comes up with a quick and tasty soup.
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