French Onion Soup

I get French Onion soup whenever it’s on the menu, because it’s so good and I love trying different restaurant’s take on this classic French soup. This is my take on French Onion soup and I know you’re going to love it!

The deep, sweet flavor of the caramelized onions pairs so well with the salty broth and gooey cheese that’s melted on top and throughout the soup. I use sherry in the broth to boost that deep, underlying flavor. I add soy sauce to pump up the umami flavor and top that off with the parmesan for the ultimate flavor boost.

What makes a great French onion soup?

In my opinion a great French Onion soup has to have a rich broth, nicely cartelized onions and a rich back flavor which in this recipe I use Sherry to give it that nice depth of flavor. And of course it’s got to be topped with decadent parmesan and grayer.

You don’t need a ton of cheese for this recipe so I recommend that you make sure to get the good stuff, Parmesan Reggiano and Gruyere, it really makes a difference!

French Onion Soup

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• Author: Jill Sharpe
• Total Time: 24 minute
• Yield: 6 servings 1x

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Ingredients

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• 1/2 stick butter (4 Tablespoons)
• 2 1/2 cups yellow onion (1 large), sliced thin
• 2 1/2 cups red onion (1 large), sliced thin
• 2 sprigs thyme
• 2 bay leafs
• 2 teaspoons garlic, minced
• 3 Tablespoons flour
• 1/4 cup dry sherry
• 6 cups beef broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon Worcestershire sauce
• 2 Tablespoons soy sauce
• 6 slices of baguette, sliced 1/2 inch thick
• 2 Tablespoons avocado oil (or hight heat flavorless oil)
• 1 garlic clove, peeled
• 3/4 cup Parmesan Reggaiano, shredded
• 1 1/2 cup Gruyere, shredded

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Instructions

1. In a medium sauce pot, melt butter over medium heat. Add the onions and stir. Allow the onions to wilt down and start to caramelize about 20 minutes.
2. Add the thyme, bay leafs and garlic and stir, cook for another 10-20 minutes or until the onions are caramelized, stirring occasionally.
3. Stir in flour and cook 2 minutes.
4. Pour in sherry, beef broth, salt, Worcestershire sauce and soy sauce, whisk to incorporate.
5. Bring to a simmer over medium/high and simmer for 10 minutes.
6. Meanwhile, place the top rack near the top of your oven (make sure you leave enough room for the height of your bowls to fit) and turn on the broiler.
7. Place baguette slices on a baking sheet and drizzle each with a teaspoon of oil. Put in the oven on the top rack for 2-3 minutes, watching carefully. Remove from the oven and turn bread over and put back into the oven for another 2-3 minutes. Remove from the oven.
8. Rub a clove of garlic over the top of the toasted baguette, sprinkle with salt and cut into 1 inch cubes.
9. Pour 1 1/2 cups of soup into 6, 2 cup ramekins. Place a toasted baguette cubes on top of each soup. Sprinkle evenly with cheeses.
10. Put back in the oven on boil and broil for 2-3 minutes or until cheese is bubbly.
11. Serve right away and enjoy!

• Prep Time: 20
• Cook Time: 40-50 min
• Category: Soup
• Cuisine: French