Name: French Onion Soup Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 2 Tbsp olive oil, plus more for brushing toasts; 2 Tbsp unsalted butter; 3 lbs yellow onions (about 6 large), halved, peeled, and thinly sliced with the grain; 1/2 tsp granulated sugar; 2 garlic cloves, minced; 1/2 cup dry sherry wine (or dry vermouth or dry white wine); 8 cups beef stock (or broth); 1 bay leaf; 3 sprigs fresh thyme (or 1/4 tsp dried thyme), plus more to garnish; 1 1/2 tsp salt, divided; 1/2 tsp black pepper; 12 slices baguette; 8 oz Gruyere cheese (about 1 1/2 cups shredded), divided

Ingredients

2 Tbsp olive oil, plus more to brush toasts

2 Tbsp unsalted butter

3 lbs yellow onions (about 6 large), halved, peeled, and thinly sliced with the grain

1/2 tsp granulated sugar

2 garlic cloves, minced

1/2 cup dry sherry wine (or dry vermouth or dry white wine)

8 cups beef stock or broth

1 bay leaf

3 sprigs fresh thyme (or 1/4 tsp dried thyme), plus more to garnish

1 1/2 tsp salt, divided, or to taste

1/2 tsp black pepper, or to taste

12 slices baguette

8 oz gruyere cheese (about 1 1/2 cups shredded), divided

Instructions

Step 1: Prepare the onions by cutting them in half, trimming the ends, peeling, then slicing them thinly lengthwise with the grain.

Step 2: In a large heavy-bottomed pot or Dutch oven over medium heat, heat 2 tablespoons olive oil and 2 tablespoons butter. Add the sliced onions and sauté uncovered, stirring occasionally for 10 minutes.

Step 3: Sprinkle the onions with 1/2 teaspoon granulated sugar to help with caramelization. Continue sautéing uncovered for another 30 to 40 minutes, stirring occasionally until the onions are deeply caramelized and browned, stirring more frequently near the end to avoid burning.

Step 4: Add minced garlic and sauté for another minute until fragrant.

Step 5: Pour in 1/2 cup dry sherry and deglaze the pot by scraping the bottom with a spoon. Stir until the liquid has mostly evaporated, about 3 minutes.

Step 6: Add 8 cups beef stock, 1 bay leaf, fresh thyme sprigs, and 1 teaspoon salt. Partially cover the pot and simmer for 30 minutes to blend the flavors.

Step 7: Season the soup with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, then remove from heat.

Step 8: Meanwhile, preheat the oven to 400°F. Slice the baguette into 1/2-inch thick slices, brush both sides lightly with olive oil, arrange on a baking sheet, and bake for 6 to 8 minutes until golden at the edges.

Step 9: To assemble, top each toast with half of the shredded gruyere cheese and broil for 2 to 3 minutes until the cheese melts and turns golden in spots.

Step 10: Ladle the hot soup into warm bowls, sprinkle the remaining cheese over the soup, then top with the cheesy toasts. Garnish with fresh thyme if desired and serve immediately.

Tips & Variations

Use a heavy-bottomed pot to prevent the onions from burning during caramelization.

If you prefer a vegetarian version, substitute beef stock with a rich vegetable broth.

For extra flavor, add a splash of balsamic vinegar after caramelizing the onions.

Try different cheeses like Swiss or fontina for a unique twist on the topping.

FAQs

Can I make French Onion Soup ahead of time?

Yes, the soup can be made a day in advance and refrigerated. Reheat gently on the stove and prepare the cheesy toasts just before serving for best texture.

What can I use instead of gruyere cheese?

Gruyere has a nutty, melty quality, but you can substitute Swiss, fontina, or even mozzarella if needed. Just choose a cheese that melts well and has good flavor.