French Onion Soup

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

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 

Directions

  1. 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.)
  2. 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.
  3. Preheat the broiler to finish the soup.
  4. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
  5. 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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