Loading Video...
Recipe courtesy of Sidewinders American Grill

Classic French Onion Soup

  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 50 min
  • Yield: 6 servings
Save Recipe


2 tablespoons unsalted butter

2 teaspoons extra-virgin olive oil 

1 white onion, sliced

1 red onion, sliced

2 leeks, white parts only, sliced and washed

3 garlic cloves, minced

2 bay leaves 

2 sprigs fresh thyme

Kosher salt and cafe-grind black pepper

1 cup cream sherry, such as Harveys Bristol Cream

2 quarts good-quality beef stock 

1 day-old baguette, sliced 1/2-inch thick, toasted 

4 ounces grated Gruyere cheese 


Special equipment:
6 oven-proof soup bowls
  1. Melt the butter together with the olive oil in a Dutch oven over medium heat, then add the white and red onions, leeks, garlic, bay leaves, thyme and salt and pepper to taste, and cook, covered, stirring occasionally, until all the onions are caramelized, about 30 minutes.
  2. Add the sherry and cook until reduced by half, 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Add the beef stock, bring to a simmer and cook 15 minutes. Taste and adjust the salt and pepper as desired.
  3. Preheat the broiler. Add the baguette toasts to each soup bowl and ladle soup over the top (they will rise to the top). Top each toast with the cheese and broil until the cheese browns, about 30 seconds.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Escarole and Bean Soup

French Onion Soup Stuffed Mushrooms

Quick Creamy Tomato Soup

Minestrone Soup with Pasta, Beans and Vegetables

Caramelized Onion and Bacon Pull-Apart Bread

One Recipe, Two Meals: Creamy, Cheesy Potato Soup

One Recipe, Two Meals: French Bread Pizzas

One Pan Tilapia Fish Tacos with 5 Minute Mole