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French Onion Soup

A deeply caramelized onion soup with sherry and beef stock, finished with a toasted baguette slice and melted cheese.

soupfrenchonionbeef
One of 2 versions of French Onion Soup
Illustration of French Onion Soup
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Ingredients

  • 5 to 6 yellow, sweet and red onions, large; thinly sliced; about 3:1:1 ratio
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 3 tbsp flour
  • 1/2 cup sherry or cognac, or dry white wine
  • 6 cups beef or veggie stock
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs thyme, or 1 tsp dried
  • salt and pepper, to taste
  • baguette, sliced
  • cheese, grated or sliced; Gruyère, Swiss, Asiago, Gouda or Mozzarella

Steps

1Caramelize the onions

  1. Melt 3 tbsp butter in a heavy stockpot over medium-high heat.
  2. Add 5 to 6 large yellow, sweet and red onions, thinly sliced.
  3. Cook, stirring every 3 to 5 minutes at first and then every minute near the end, until deeply golden, 45 to 60 minutes.
  4. Add 4 cloves garlic, minced, and sauté 2 minutes.
  5. Stir in 3 tbsp flour and cook 1 minute.
  6. Add 1/2 cup sherry or cognac and deglaze the pan.

2Simmer the soup

  1. Add 6 cups beef or veggie stock.
  2. Add 1 tsp Worcestershire sauce.
  3. Add 1 bay leaf.
  4. Add 3 sprigs thyme.
  5. Bring to a simmer, then reduce the heat to medium-low, cover and cook at least 10 minutes.
  6. Discard the bay leaf and thyme.
  7. Season with salt and pepper to taste.

3Toast the bread

  1. Preheat the oven to 400°F.
  2. Slice the baguette into 1-inch rounds and arrange on a baking sheet.
  3. Bake 6 to 8 minutes until golden.

4Broil the topping and serve

  1. Switch the oven to broil.
  2. Ladle the soup into oven-safe bowls set on a baking sheet.
  3. Top each bowl with a toasted baguette slice.
  4. Top each with about 1/4 cup cheese.
  5. Broil 2 to 4 minutes, about 6 inches from the heat, until the cheese is melted and bubbling.
  6. Serve immediately.

French Onion Soup: 2 versions

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    French Onion Soup
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