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French Onion Soup

00DifficultyIntermediate

A rich and comforting classic, this French onion soup features perfectly caramelized onions, a savory broth, and a cheesy, golden crust of melted Gruyère over toasted baguette. Simple ingredients, big flavor!

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French Onion Soup
Yields5 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
 3 tbsp Butter
 4 Medium OnionsThinly sliced
 2 Garlic ClovesMinced
 2 tbsp All Purpose Flour
 ½ cup Dry Sherry
 5 cups Beef Stock
 1 tbsp Fresh ThymeRough Chopped
 8 French Bread slicesLightly toasted
 2 cups Gryere CheeseGrated
1

Heat a large, heavy soup pot over medium heat and add the butter. Sauté the onions, stirring occasionally, until caramelized and soft, 30 to 45 minutes. If a lot of fond builds up on the bottom of the pan, add a splash of water/stock to prevent the onions from burning.

2
Stir in the garlic, and cook an additional minute. Sprinkle in the flour, cooking for 1 minute.
3
Deglaze with the wine making sure you scrape the bottom of the pan to remove all of the browned bits known as fond. Simmer the wine until almost dry.
4
Pour in the stock, and bring to a boil. Reduce the heat to a simmer and cook for 10 to 15 minutes to blend the flavors. Add the thyme, and season with salt and pepper to taste.
5

Preheat the broiler to high.

6
Ladle the soup into ovenproof soup bowls, and set on a foil-lined sheet tray. Place two slices of bread on top of the soup, and generously cover with the grated cheese.
7
Slide the tray onto the bottom rack of the oven. This way the cheese can melt slowly before getting too brown.
8

Serve piping hot!

Ingredients

 3 tbsp Butter
 4 Medium OnionsThinly sliced
 2 Garlic ClovesMinced
 2 tbsp All Purpose Flour
 ½ cup Dry Sherry
 5 cups Beef Stock
 1 tbsp Fresh ThymeRough Chopped
 8 French Bread slicesLightly toasted
 2 cups Gryere CheeseGrated

Directions

1

Heat a large, heavy soup pot over medium heat and add the butter. Sauté the onions, stirring occasionally, until caramelized and soft, 30 to 45 minutes. If a lot of fond builds up on the bottom of the pan, add a splash of water/stock to prevent the onions from burning.

2
Stir in the garlic, and cook an additional minute. Sprinkle in the flour, cooking for 1 minute.
3
Deglaze with the wine making sure you scrape the bottom of the pan to remove all of the browned bits known as fond. Simmer the wine until almost dry.
4
Pour in the stock, and bring to a boil. Reduce the heat to a simmer and cook for 10 to 15 minutes to blend the flavors. Add the thyme, and season with salt and pepper to taste.
5

Preheat the broiler to high.

6
Ladle the soup into ovenproof soup bowls, and set on a foil-lined sheet tray. Place two slices of bread on top of the soup, and generously cover with the grated cheese.
7
Slide the tray onto the bottom rack of the oven. This way the cheese can melt slowly before getting too brown.
8

Serve piping hot!

Notes

French Onion Soup
IngredientsDirections

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