French Onion Soup Recipe
Finished with Medium Dry Sherry. Topped with Broiled Gruyere Cheese.
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Ingredients
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Soup Base
Topping / Bread & Cheese
Garnish (optional)
Method
Soup Base
- 1
Preparation
Thinly slice the onions into uniform slices. Measure and have herbs and stock ready.
- 2
Cook Onions Low and Slow
In a large heavy-bottomed Dutch oven or saucepan, melt the unsalted butter with the olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring frequently, until onions are deeply caramelized and a rich golden-brown, about 40–50 minutes. Reduce heat if onions start to stick or brown too quickly; scrape browned bits from the pan as you go.
- 3
Deglaze and Thicken
When onions are caramelized, sprinkle the flour over the onions and cook, stirring, for 1–2 minutes to remove the raw flour taste. Pour in the dry white wine (if using) or 1/2 cup of stock to deglaze, scraping up any browned fond from the bottom of the pot. Continue stirring until liquid is mostly absorbed.
- 4
Simmer the Soup
Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to meld flavors. Season with additional salt and freshly ground black pepper to taste. Remove and discard thyme sprigs and bay leaves.
- 5
Finish with Sherry
Stir in the medium dry sherry off heat. Adjust seasoning as needed. Keep soup hot while preparing bowls and toppings.
Topping / Bread & Cheese
- 6
Prepare Bread
Preheat broiler (or oven set to high broil). Arrange baguette slices on a baking sheet and toast under the broiler until lightly golden on both sides, about 1–2 minutes per side; watch carefully to avoid burning.
- 7
Assemble for Broil
Ladle hot soup into oven-safe bowls (ramekins or crocks), filling them about 3/4 full. Place 1–2 toasted baguette slices on top of each bowl of soup. Sprinkle an even layer of grated Gruyère over the bread, finishing with a light dusting of grated Parmesan if using and a crack of black pepper.
- 8
Broil Cheese
Place bowls on a baking sheet and transfer under the broiler. Broil until the cheese is fully melted, bubbling, and lightly browned in spots, about 2–4 minutes depending on broiler intensity. Remove carefully — bowls and soup will be very hot.
- 9
Serve
Allow to cool a minute or two. Garnish with chopped parsley if desired and serve immediately with additional sherry on the side if you wish.
Garnish (optional)
- 10
Sprinkle chopped fresh parsley over the broiled cheese just before serving for color and a fresh note.