French Onion Soup

To put it simply, best soup ever!!!

French onion soup

Serves 3-4 Time 2-3 hrs


  • 3 onions (1 white, 2 yellow or any combo) sliced thinly
  • 3 tbsp butter
  • 1 1/2 tbsp cream sherry
  • 1 cup dry white wine
  • 1 1/2 tbsp flour
  • 3 garlic clove, minced
  • 6 cups beef broth
  • 3-4 sprigs of fresh thyme
  • 2 bay leaves
  • French bread, sliced
  • Smoked Gruyère cheese, enough shredded to cover bread


  • Slice 3 onions using a mandolin or a knife.
  • Melt butter in Dutch oven and toss with onions over medium heat.
  • Allow onions to caramelize, takes about 45 min to 1 hour. They will develop a sweeter taste as they brown. Sugars are released to provide a complex, rich, savory base characteristic for this classic soup.
  • Heat broth, thyme, bay leaves, garlic and some pepper while onions caramelize in separate pot.
  • Add salt and pepper to onions to taste during the caramelization process.
  • Remove sprigs of thyme after they have simmered in the broth for awhile and allow to cool, strip thyme leaves from stems to add to broth
  • Deglaze caramelized onions with sherry and white wine.
  • Thicken onions with flour for a minute or so, stirring frequently.
  • Add heated broth and stir. If reducing too rapidly, turn burner to low.
  • Can taste and add salt/pepper according to taste.
  • Turn on broiler.
  • Ladle soup into oven safe bowls and broil with slice of French baguette generously covered in shredded Gruyère cheese.
  • Watch closely until golden brown and bubbly.

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  1. Tom Knackstedt says:


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