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Classic French Onion Soup

Onions caramelized low and slow for an hour, simmered in beef stock with sherry and thyme, then topped with toasted baguette and broiled gruyère.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 PEOPLE
Course: Soup
Cuisine: French
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • - 3 tbsp 42g unsalted butter
  • - 1 tbsp 15ml olive oil
  • - 3 lb 1.4kg yellow onions, thinly sliced
  • - 1 tsp kosher salt
  • - 1/2 tsp sugar
  • - 2 cloves garlic minced
  • - 1/4 cup 60ml dry sherry
  • - 2 tbsp 16g all-purpose flour
  • - 6 cups 1.4L beef stock
  • - 2 sprigs fresh thyme or 1/2 tsp dried
  • - 1 bay leaf
  • - Salt and black pepper to taste
  • - 1 baguette sliced into 1-inch rounds, toasted
  • - 8 oz 225g gruyère cheese, grated

Equipment

  • 1 Dutch oven
  • 1 oven safe soup crocks

Method
 

  1. Cook onions with butter, oil, and salt over medium heat 10 min until softened.
  2. Reduce heat to medium-low, add sugar, cook 45-60 min, stirring every 5-10 min, until deep amber and jammy.
  3. Add garlic, cook 1 min.
  4. Deglaze with sherry, cook 2 min.
  5. Add flour, cook 2 min.
  6. Add stock, thyme, bay leaf; simmer uncovered 30 min. Season, remove thyme and bay leaf.
  7. Ladle into oven-safe bowls, top with toasted baguette and gruyère, broil 2-3 min until bubbly and browned.

Notes

 Soup base freezes well; bread and cheese should always be added fresh.