French Onion Soup

Classic bistro French onion soup built on slowly caramelized onions, deglazed with sherry and beef broth, then finished bubbling under a broiled cap of toasted baguette and melted Gruyère. Patience with the onions is the entire recipe.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 1 min · Total: 21 min · Serves 4

Ingredients

• 4 tbsp unsalted butter
• 3 lbs yellow onions, thinly sliced
• 1 tsp salt, plus more to taste
• 1 tsp sugar
• 2 cloves garlic, minced
• 1/4 cup dry sherry (or dry white wine)
• 6 cups beef broth
• 2 cups chicken broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 baguette, sliced into 1-inch rounds
• 2 cups shredded Gruyère cheese

Instructions

1. Melt butter in a large heavy pot over medium heat. Add onions, salt, and sugar, and cook, stirring often, 45-60 minutes, until deeply golden brown and jammy. Reduce heat if they start to scorch.
2. Add garlic and cook 1 minute. Pour in the sherry, scraping up any browned bits, and simmer 2 minutes.
3. Add the beef broth, chicken broth, bay leaves, and thyme. Bring to a simmer and cook uncovered 30 minutes to let the flavors meld.
4. Meanwhile, toast the baguette slices under the broiler until golden on both sides.
5. Remove bay leaves and thyme stems, then season the soup with salt and pepper to taste.
6. Ladle soup into oven-safe crocks, top each with a toasted baguette slice, and pile on the Gruyère.
7. Broil 2-3 minutes until the cheese is melted, bubbly, and browned in spots. Serve immediately.