French Onion Soup
ID: a9c8d2a6...
A comforting, classic French Onion Soup featuring deeply caramelized sweet yellow onions simmered in a savory beef broth, topped with toasted bread cubes, and smothered in melted, bubbly extra sharp white cheddar cheese.
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🍳 Cooking Flow
Sauté sliced onions with olive oil, butter, thyme, salt, pepper, and sugar. → Caramelize onions over medium heat for about 30 minutes until deep golden brown. → Deglaze with dry sherry, then add low-sodium beef broth and simmer for 15 minutes. → Ladle soup into oven-safe bowls, top with toasted bread cubes and grated white cheddar cheese. → Broil the bowls until the cheese is melted, bubbly, and golden brown.
Cooking Steps
Brief Cooking Order
Sauté sliced onions with olive oil, butter, thyme, salt, pepper, and sugar. → Caramelize onions over medium heat for about 30 minutes until deep golden brown. → Deglaze with dry sherry, then add low-sodium beef broth and simmer for 15 minutes. → Ladle soup into oven-safe bowls, top with toasted bread cubes and grated white cheddar cheese. → Broil the bowls until the cheese is melted, bubbly, and golden brown.
Introduction
A comforting, classic French Onion Soup featuring deeply caramelized sweet yellow onions simmered in a savory beef broth, topped with toasted bread cubes, and smothered in melted, bubbly extra sharp white cheddar cheese.
Step 1
Heat olive oil and butter in a large wide-bottomed pot over medium heat.
Step 2
Add the sliced sweet yellow onions to the pot, then season with salt, pepper, sugar, and fresh thyme. Stir to combine everything.
Step 3
Cook the onions over medium to medium-high heat for about 30 minutes, stirring occasionally, until they are beautifully caramelized, sweet, and deep golden brown.
Step 4
Pour in the dry sherry, stir, and let it cook for about 30 seconds to allow the alcohol to evaporate.
Step 5
Pour in the low-sodium beef broth and lightly season with additional salt and pepper. Bring to a boil, then reduce the heat to medium and simmer for 15 minutes.
Ingredients List
Important Notes
Using a wide-bottomed pot provides more surface area, which helps the onions caramelize more evenly and effectively.
Adding a tablespoon of sugar helps draw out the natural sweetness of the onions and speeds up the caramelization process.
Cutting the toasted bread into cubes instead of using one large slice makes the soup much easier to eat spoon-by-spoon without making a mess.
Extra sharp white cheddar is used instead of traditional Gruyere or Swiss to give the soup a nice tangy kick without overpowering the caramelized onions.
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