French Onion Soup

Name: French Onion Soup
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 stick unsalted butter; 6 cups thinly sliced Vidalia or Spanish onions; Kosher salt; freshly cracked black pepper; 1 tablespoon all-purpose flour; 0.25 cup dry sherry; 5 cups beef stock; 6 sprigs fresh thyme; 8 slices Gruyere cheese (or Swiss); 1 cup grated Gruyere cheese; 2 cups croutons

55m

Serves 4

instagram.com

French Onion Soup

instagram.com

55m

Serves 4

Directions

1In a large pot, melt the butter over medium heat.
2Add the onions all at once and a small splash of water.
3Season the onions with salt and pepper.
4Bring the onions to a simmer, stirring often.
5Reduce the heat if the onions begin to cook too fast.
6Cook until the onions are soft and translucent, about 15 minutes.
7Add the flour and cook for 3 minutes.
8Add the sherry and cook for a few minutes longer.
9Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
10Preheat the broiler to finish the soup.
11Add the thyme to the soup and simmer for 5 more minutes.
12Season with salt and pepper as needed.
13Remove the herbs.
14Ladle the soup into 4 soup crocks.
15Cover each crock with 2 slices of cheese and some croutons.
16Top with the shredded Gruyere.
17Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Ingredients

1 stick unsalted butter
6 cups thinly sliced Vidalia or Spanish onions
Kosher salt
freshly cracked black pepper
1 tablespoon all-purpose flour
0.25 cup dry sherry
5 cups beef stock
6 sprigs fresh thyme
8 slices Gruyere cheese (or Swiss)
1 cup grated Gruyere cheese
2 cups croutons

Equipment

large potbroilersoup crocksbaking sheet

Tips

For a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.

French Onion Soup

55m

Serves 4

instagram.com

French Onion Soup

instagram.com

55m

Serves 4

Directions

1In a large pot, melt the butter over medium heat.
2Add the onions all at once and a small splash of water.
3Season the onions with salt and pepper.
4Bring the onions to a simmer, stirring often.
5Reduce the heat if the onions begin to cook too fast.
6Cook until the onions are soft and translucent, about 15 minutes.
7Add the flour and cook for 3 minutes.
8Add the sherry and cook for a few minutes longer.
9Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
10Preheat the broiler to finish the soup.
11Add the thyme to the soup and simmer for 5 more minutes.
12Season with salt and pepper as needed.
13Remove the herbs.
14Ladle the soup into 4 soup crocks.
15Cover each crock with 2 slices of cheese and some croutons.
16Top with the shredded Gruyere.
17Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.