| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 6 medium onions, thinly sliced
- Salt and freshly ground black pepper
- 2 teaspoons fresh thyme, picked and chopped or poultry seasoning
- 1 bay leaf, fresh or dried
- 1/2 cup dry sherry
- 6 cups beef stock
- 4 thick slices crusty bread, toasted
- 2 1/2 cups shredded Gruyere or Swiss cheese
Instructions
- Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
- Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 610 |
| Total Fat | 34 g |
| Saturated Fat | 19 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 35 g |
| Cholesterol | 91 mg |
| Sodium | 1540 mg |
| Serving Size | 1 of 4 servings |
| Calories | 610 |
| Total Fat | 34 g |
| Saturated Fat | 19 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 35 g |
| Cholesterol | 91 mg |
| Sodium | 1540 mg |
Reviews
Outstanding! Its the only recipe I use!!
best i ever had
I used a stick (or 2) of butter and brown sugar to carmalize my onions and added a few dashes of Worcestershire for extra flavor…. bect french onion soup ever!!!
Properly sweating down the onions until they are a rich brown is an all-afternoon on low heat affair. PLEASE don’t cut them thin, or they will turn to mush long before that nut-brown color is achieved! Also, leave out the bay leaves (unless you’re a hard-core bay leaf enthusiast like me). Instead of — or in addition to — the bay, mince fresh thyme as finely as you can. Add 1 T. (or to taste) as the soup is cooking, then sprinkle lightly onto the croutons before adding the cheese. Finally, if you’re a stickler for authenticity (like me), instead of beef stock, use veal stock you made at home from scratch. Add the juice of 1/2 lemon. Then opt for the Gruyere instead of the Swiss. Don’t grate it, use a couple of thin slices. Bon appetit!
Why would you use extra virgin olive oil. Heating it creates a toxin and make the flavor bitter. Heating olive oil is a mistake so many so called chefs make.
Great recipe, but definitely needed a longer time to caramelize the onions. I used “Better Than Bouillon” beef stock, fresh thyme from my garden. Hubby loves it but plan a bit of extra time to caramelize the onions – the longer the better. Served with raw veggies and dip and sliced French bread, Really good on a rainy night.
It turned out awesome! I got tons of compliments. I did note that the soup tasted better the next day, and even better a day after that. So, you can make it ahead a day or two for sure. I used a bit of the “Better Than Bouillon” beef base which added a darker color and more flavor to the broth and even the onions. I noticed that because of the butter and the onion sweat combo, the onions didn’t caramelize as I wanted it to in my stock pot, but it was tasty nevertheless! I also suggest medium dry sherry vs. very dry.
The soup turned out comparable to restaurant soups. Next time I would let it cook longer and caramelize the onions for longer.
Really easy and the best I’ve had!!!!
Followed recipe except made some changes based on a French Onion Soup I had at a restaurant called Knife & Fork Onion Soup. Hollowed out a couple of big onions, slow cooked some short ribs that day, caramelized cut up onion. Roasted the hollowed out onions, put the short rib meat in the onions and poured the french onion soup over, covered onion with different cheeses and served with bread on the side. I love French Onion Soup, my husband loves meat…a compromise