French Onion Soup Recipe

Ingredients

Servings: 6 people 2 Tbsp olive oil, plus more to brush toasts 2 Tbsp unsalted butter 3 lbs yellow onions, about 6 large 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

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Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).

Instructions

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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.

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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.

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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).

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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.      Enjoy!

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