French onion soup


French onion soup

4 tablespoon unsalted butter
2 pound yellow onions, sliced 1/4-inch into half circles
1 tablespoon all-purpose flour
1/2 cup dry sherry
3 cup beef stock
2 teaspoon fresh thyme, chopped or 3/4 teaspoon dried thyme
Salt and freshly ground black pepper
1 small French baguette, sliced crosswise into 1/2-inch pieces
8 ounce Gruyere cheese, grated on the large holes of a box grater (about 3 cups)


Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. (If doing 2 servings, cook for only 30-40 minutes.)

Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. (If doing 2 servings, cook for only 15 minutes.)

Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn.

(If you don’t have broiler-proof bowls, instead lightly toast the bread, then top with the cheese and broil until bubbly and browned, 4-5 minutes. Serve the soup in an ordinary bowl, topped with the bread slices.)

Serve immediately.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Share a Picture of your Results!

Leave a Reply

Your email address will not be published. Required fields are marked *