Description
A classic, deeply flavorful French Onion Soup featuring caramelized yellow onions simmered in rich beef stock and sherry, topped with toasted baguette slices and melted Gruyere cheese for a comforting and elegant meal.
Ingredients
Scale
Soup
- 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
Crouton Topping
- 12 slices baguette
- 8 oz Gruyere cheese (about 1 1/2 cups shredded), divided
Instructions
- Prepare Onions: Cut the onions in half, remove ends, peel, and slice thinly in the direction of the grain to ensure even caramelization.
- Sauté Onions: Heat 2 Tbsp olive oil and 2 Tbsp butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté uncovered, stirring occasionally for 10 minutes to begin softening.
- Caramelize Onions: Sprinkle onions with 1/2 tsp granulated sugar to promote browning, then continue to sauté uncovered for another 30-40 minutes. Stir frequently near the end to avoid burning, cooking until onions are deeply caramelized and browned.
- Add Garlic: Add minced garlic to the caramelized onions and sauté for 1 more minute until fragrant.
- Deglaze Pot: Pour in 1/2 cup dry sherry, scraping the bottom of the pot to lift browned bits. Stir and cook until the sherry evaporates, about 3 minutes.
- Simmer Soup: Add 8 cups beef stock, bay leaf, thyme sprigs, and 1 tsp salt. Partially cover the pot and simmer for 30 minutes to meld flavors. Adjust seasoning with an additional 1/2 tsp salt and 1/2 tsp black pepper, then remove from heat.
- Prepare Croutons: While soup simmers, preheat oven to 400°F (200°C). Slice baguette into 1/2-inch thick slices, brush both sides lightly with olive oil, arrange on a baking sheet, and bake 6-8 minutes until golden at the edges.
- Melt Cheese on Toasts: When ready to serve, arrange toasted baguette slices on a baking sheet, top with half of the shredded Gruyere cheese, and broil for 2-3 minutes until cheese melts and turns golden in spots.
- Assemble and Serve: Ladle the hot soup into warmed bowls, sprinkle remaining Gruyere cheese over the soup, then top with the hot cheesy toasts. Garnish with fresh thyme if desired and serve immediately.
Notes
- Caramelizing onions slowly is key to developing the deep flavor—do not rush this process.
- Dry sherry can be substituted with dry vermouth or any dry white wine for deglazing.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during caramelization.
- Broil the cheese-topped toasts carefully to avoid burning; watch closely as broilers vary.
- For a vegetarian version, substitute beef stock with vegetable broth.
- Gruyere can be replaced with Swiss or Emmental cheese for a similar melt and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French Onion Soup, Caramelized Onions, Classic French Soup, Gruyere Cheese Soup, Baguette Soup, Comfort Food
