French Onion Soup

5 from 4 votes

French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It's topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!

Prep Time35

Cook Time1 20

Total Time1 55

Course: Soup

Cuisine: French

Keyword: french onion soup, soup, onion soup

Servings: people

Author: Alyssa Rivers

Equipment

Stock pot

Ingredients

3 tablespoons unsalted butter
10 cups thinly sliced onions
¾ teaspoon salt more to taste
2 tablespoons all-purpose flour
¼ cup sherry
½ cup dry white wine sauvignon blanc or pinot Grigio
4 cups beef broth
5 sprigs thyme
4-8 slices baguette 1-inch slices
8 ounces Gruyere cheese

Instructions

Heat a large, heavy-bottomed pot over medium heat. Add 3 tablespoons unsalted butter and let it melt. Add 10 cups thinly sliced onions and ¾ teaspoon salt and stir.
Let the onions sauté for 5-10 minutes or until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, stiring every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
Turn the heat back to medium, stir 2 tablespoons all-purpose flour into the onions, and cook for 1 minute. Slowly stir in 4 cups beef broth , ¼ cup sherry, and ½ cup dry white wine. Bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in 5 sprigs thyme. Adjust the salt as needed.
While the onions cook, toast the 4-8 slices baguette pieces in the oven. Brush both sides with olive oil, then bake at 350 degrees Fahrenheit for 6-8 minutes. Flip the bread halfway through. Remove from the oven and set aside.
Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with some of the 8 ounces Gruyere cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them. Some broilers can cook faster than others. Serve immediately.

Video

Notes

Originally posted on December 13, 2019

Updated on December 11, 2023

Nutrition

QR code

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