Oh So Good French Onion Soup

Total Time:
35 min
10 min
25 min

4 servings

  • 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

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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4.5 149
Why would you use extra virgin olive oil. Heating it creates a toxin and make the flavor bitter. Heating olive oil is a mistake so many so called chefs make. item not reviewed by moderator and published
Great recipe, but definitely needed a longer time to caramelize the onions. I used "Better Than Bouillon" beef stock, fresh thyme from my garden. Hubby loves it but plan a bit of extra time to caramelize the onions - the longer the better. Served with raw veggies and dip and sliced French bread, Really good on a rainy night. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The soup turned out comparable to restaurant soups. Next time I would let it cook longer and caramelize the onions for longer. item not reviewed by moderator and published
Really easy and the best I've had!!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Very good and easy to make. Great flavor, I really enjoyed eating this. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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