French Onion Soup Recipe

Name: Perry's Steakhouse & Grille - Gilberts French Onion Soup Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 cups yellow onions; 3 tbs olive oil; 1 tbs unsalted butter (optional, use dairy-free butter for dairy-free); 1.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp granulated sugar (helps with caramelization); 2 cloves garlic, minced; 0.5 cups dry white wine or dry sherry; 6 cups beef stock (use gluten-free certified) or vegetarian mushroom stock; 2 each bay leaves; 3 sprigs fresh thyme sprigs (or 1/2 tsp dried thyme); 1 tsp Worcestershire sauce (gluten-free if needed); 8 slices baguette slices or gluten-free baguette, about 1/2-inch thick; 1.5 cups Gruyère cheese, grated (or dairy-free melting cheese for dairy-free); 0.25 cups Parmesan, grated (optional, omit for dairy-free); 2 tbsp fresh parsley, chopped (for garnish)

Inspired by Perry's Steakhouse & Grille - Gilbert

Time1h 30m

Serves4

Gluten-Free Friendly with modifications. Dairy-Free Friendly with modifications (which might include butter)

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Ingredients

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Soup Base

6 cups yellow onions

3 tbs olive oil

1 tbs unsalted butter (optional, use dairy-free butter for dairy-free)

1 1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp granulated sugar (helps with caramelization)

2 cloves Garlic, minced

1/2 cups dry white wine or dry sherry

6 cups beef stock (use gluten-free certified) or vegetarian mushroom stock

2 each bay leaves

3 sprigs fresh thyme sprigs (or 1/2 tsp dried thyme)

1 tsp Worcestershire sauce (gluten-free if needed)

Topping & Serving

8 slices baguette slices or gluten-free baguette, about 1/2-inch thick

1 1/2 cups Gruyère cheese, grated (or dairy-free melting cheese for dairy-free)

1/4 cups Parmesan, grated (optional, omit for dairy-free)

2 tbsp Fresh parsley, chopped (for garnish)

Method

Soup Base

Prepare onions

Peel and thinly slice onions into half-moons so they measure about 6 cups loosely packed.

Cook onions

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter (or additional olive oil if fully dairy-free) over medium heat until shimmering. Add the sliced onions, sea salt, black pepper, and sugar. Stir to coat and spread onions evenly in the pot.

Cook onions low and slow: reduce heat to medium-low and cook, stirring every 5–7 minutes, scraping browned bits from the bottom. Continue for 35–45 minutes until onions are deeply golden brown and richly caramelized. If they begin to stick excessively, add a tablespoon of water and scrape the fond.

Add the minced garlic during the last 1–2 minutes of caramelizing and stir until fragrant.

Deglaze

Increase heat to medium-high, pour in the white wine or sherry to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol reduce for 2–3 minutes until mostly evaporated.

Simmer

Add the beef or mushroom stock, bay leaves, thyme sprigs, and Worcestershire sauce. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, for 20–25 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves and thyme stems before serving.

Topping & Serving

Toast the baguette: Preheat the oven to 425°F (220°C). Place the baguette slices on a baking sheet, brush lightly with olive oil (optional), and bake until crisp and lightly browned, about 6–8 minutes. For gluten-free, use certified gluten-free bread and follow same method.

Broil with cheese: Ladle the hot soup into ovenproof bowls (leave 1/2 inch headspace). Place one or two toasted baguette slices on top of each bowl, sprinkle a generous 2–3 tablespoons (or more) of grated Gruyère over the bread so it covers the edge of the bowl. If using Parmesan, sprinkle a little on top as well.

Melt cheese: Place bowls on a baking sheet and broil in the oven until the cheese is bubbly and browned in spots, about 2–4 minutes—watch closely to avoid burning. Alternatively, use a kitchen torch to melt and brown the cheese.

Garnish and serve: Carefully remove bowls from oven (they will be hot). Sprinkle chopped parsley on top and serve immediately. For dairy-free serving, use dairy-free melting cheese and omit Parmesan; proceed the same way.