Name: Easy Country Club French Onion Soup Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons (¼ stick) unsalted butter; 6 large yellow onions (about 3 pounds, halved and thinly sliced with the grain); ½ teaspoon sugar; 2 garlic cloves (minced); ½ cup dry sherry wine (or dry vermouth/white wine); 8 cups beef stock or broth; 3 sprigs fresh thyme (or ¼ teaspoon dried, plus extra for garnish); 1 dried bay leaf; 1 teaspoon fine sea salt (plus more to taste); ½ teaspoon freshly ground black pepper; 12 ½-inch-thick slices of baguette; Extra-virgin olive oil (for brushing); 1½ cups shredded Gruyère cheese (about 8 ounces)

Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons (¼ stick) unsalted butter

6 large yellow onions (about 3 pounds, halved and thinly sliced with the grain)

½ teaspoon sugar

2 garlic cloves (minced)

½ cup dry sherry wine (or dry vermouth/white wine)

8 cups beef stock or broth

3 sprigs fresh thyme (or ¼ teaspoon dried, plus extra for garnish)

1 dried bay leaf

1 teaspoon fine sea salt (plus more to taste)

½ teaspoon freshly ground black pepper

12 ½-inch-thick slices of baguette

Extra-virgin olive oil (for brushing)

1½ cups shredded Gruyère cheese (about 8 ounces)

Instructions

Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Once the butter melts, add the sliced onions and cook for about 10 minutes, stirring occasionally.

Step 2: Sprinkle the onions with sugar to aid caramelization. Cook uncovered for 30 to 40 minutes, stirring frequently, until the onions are deeply browned and soft, taking care not to scorch them.

Step 3: Stir in the minced garlic and cook for 1 minute. Add the sherry wine to deglaze the pot, scraping up any brown bits. Let the liquid reduce for about 3 minutes.

Step 4: Pour in the beef stock and add thyme sprigs, bay leaf, salt, and pepper. Stir well, partially cover the pot, and simmer for 30 minutes to let the flavors meld. Remove the thyme sprigs and bay leaf before serving.

Step 5: Preheat your oven to 400°F. Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Bake for 6 to 8 minutes, or until golden. Remove and set aside.

Step 6: Preheat the broiler. Top each toasted baguette slice with shredded Gruyère cheese. Broil for 2 to 3 minutes until the cheese is bubbly and golden.

Step 7: Ladle the soup into bowls. Divide the cheesy croutons among the bowls and sprinkle with additional thyme leaves. Serve immediately.

Tips & Variations

Use dry vermouth or white wine if you don’t have sherry; it still adds great depth.

For a vegetarian version, substitute beef stock with a rich vegetable broth.

Caramelize the onions slowly and patiently to develop maximum flavor and sweetness.

Gruyère melts beautifully, but you can mix in some mozzarella or Swiss cheese for a different twist.

Toast the baguette slices just before broiling to keep them crisp underneath the cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the toasted baguette slices and melted cheese separate and only assemble just before serving to maintain crispness. Reheat the soup gently on the stove, stirring occasionally. If desired, broil the assembled soup briefly again to re-melt the cheese.

FAQs

Can I make French onion soup ahead of time?

Yes, the soup can be made a day or two in advance. Prepare the soup and store it separately from the bread and cheese. Reheat the soup and toast the bread with cheese just before serving for the best texture.

What if I don’t have a broiler?

If your oven doesn’t have a broiler, you can melt the cheese by baking the croutons topped with cheese in a 400°F oven until bubbly, though it might take a bit longer than broiling.