Our perfected homemade French Onion Soup has the perfect balance of sweet and savory. Watch the video tutorial and see how easy it is to re-create this restaurant-quality onion soup recipe. We love warm, comforting soup recipes from Clam Chowder to hearty Beef Stew and our famous Zuppa Toscana. If you are a soup lover, this French Onion Soup is a must-try!
Ingredients2 Tbsp olive oil, plus more to brush toasts
2 Tbsp unsalted butter
3 lbs 6 large yellow onions, halved, peeled and thinly sliced with the grain
1/2 tsp granulated sugar
2 garlic cloves, minced
1/2 cup dry sherry wine, or use dry vermouth or dry white wine
8 cups beef stock or broth
1 bay leaf
3 sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
1 1/2 tsp salt, or to taste, divided
1/2 tsp black pepper, or to taste
12 slices baguette
8 oz gruyere cheese, 1 1/2 cups shredded, divided
Method
* Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
* In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.
* Sprinkle the onions with 1/2 tsp sugar which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
* Once onions are caramelized, add minced garlic and sauté another minute.
* Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
* Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.
To Make Crouton Topping* While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
* Once soup is ready to serve, top breads with half of the cheese and broil for 2-3 minutes until cheese melts and turns golden in spots.
* Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.