Classic French Onion Soup
classic French onion soup with sweet onions, rich flavor, melted gruyere cheese, and toasted baguette
servings: 6-8
Ingredients
Scale
- 3 tbsp butter
- 3 lbs thinly sliced onions
- kosher salt
- 1 cup sherry wine
- 2 qts beef stock
- 1 small bundle fresh thyme sprigs, tied in kitchen twine
- 2 bay leaves
- 1 french baguette, sliced ¼”
- 12 oz gruyere cheese, shredded
- freshly cracked black pepper
Instructions
- Heat a large Dutch oven (or heavy-bottomed pot) over medium-high heat. Add the butter and let it melt. Add the onions and stir to coat. Season with a generous pinch of salt. Let the onions cook for about 10 minutes, stirring often. Lower the heat to medium-low and continue to cook the onions until they are browned and caramelized, about 45 minutes to an hour, stirring often.
- Pour in the sherry wine. Stir well and let simmer for 2 minutes or so. Add the beef stock, fresh thyme, and bay leaves. Bring to a bubble and simmer for about 30 minutes.
- Meanwhile, preheat the oven to broil on high.
- Season the soup to taste. Remove the thyme and bay leaves. Ladle the soup into oven-safe bowls. Place 2 slices of bread on top of each bowl of soup. Mound the gruyere cheese on top of the bread. Place the soup bowls onto a sheet pan and transfer to the oven.
- Let the cheese melt and brown, about 1-2 minutes. Garnish the soups with black pepper and extra fresh thyme leaves. Serve immediately.