French Onion Soup
ID: b2b762d0...
An incredibly rich, deeply flavorful, and comforting classic French Onion Soup topped with crispy olive oil-brushed baguette slices and loaded with gooey, melted Gruyere cheese. It perfectly balances the natural sweetness of caramelized yellow onions with a savory beef broth base.
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🍳 Cooking Flow
Thinly slice the onions and mince the garlic. → Saute the onions in butter and olive oil, adding sugar, and cook for 30-45 minutes until deeply caramelized. → Deglaze with dry sherry, then add beef broth, bay leaf, thyme, and salt, simmering for 30 minutes. → Toast baguette slices brushed with olive oil in a 400°F oven until crispy, and shred the Gruyere cheese. → Assemble by ladling soup into bowls, topping with cheese and toasted baguette croutons, then melting the cheese under the broiler.
Cooking Steps
Brief Cooking Order
Thinly slice the onions and mince the garlic. → Saute the onions in butter and olive oil, adding sugar, and cook for 30-45 minutes until deeply caramelized. → Deglaze with dry sherry, then add beef broth, bay leaf, thyme, and salt, simmering for 30 minutes. → Toast baguette slices brushed with olive oil in a 400°F oven until crispy, and shred the Gruyere cheese. → Assemble by ladling soup into bowls, topping with cheese and toasted baguette croutons, then melting the cheese under the broiler.
Introduction
An incredibly rich, deeply flavorful, and comforting classic French Onion Soup topped with crispy olive oil-brushed baguette slices and loaded with gooey, melted Gruyere cheese. It perfectly balances the natural sweetness of caramelized yellow onions with a savory beef broth base.
Step 1
Prep the onions by cutting off both ends, peeling the skin, and thinly slicing them parallel with the grain of the onion.
Step 2
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large Dutch oven over medium heat. Once the butter has melted, add all of the sliced onions and saute uncovered for 10 minutes, stirring occasionally.
Step 3
Sprinkle 1/2 teaspoon of granulated sugar over the onions to help them caramelize. Continue sauteing uncovered for another 30 to 45 minutes, stirring occasionally, until the onions are deeply caramelized and browned.
Step 4
Mince 2 large garlic cloves, add them to the caramelized onions, and saute for another 1 minute until fragrant.
Step 5
Pour in 1/2 cup of dry sherry wine. Scrape the bottom of the pot to deglaze, and cook for about 3 minutes until the sherry has reduced and cooked out.
Ingredients List
Important Notes
Caramelizing onions correctly takes time and patience. Do not try to rush this process by raising the heat, as you are more likely to burn the onions instead of caramelizing them.
Make sure to use a dry sherry (or dry white wine) rather than a sweet one to avoid making the soup overly sweet.
Using a safety glove while cutting the baguette and grating cheese is a great tip for beginners to prevent injuries.
This soup can be made ahead of time. The flavor actually improves the next day. Simply reheat the soup and prepare the fresh cheesy baguette croutons right before serving.
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