Description
This easy Country Club French Onion Soup recipe features deeply caramelized yellow onions simmered in rich beef stock and enhanced with dry sherry. Topped with golden, toasted baguette slices smothered in melted Gruyère cheese, this classic French soup is both comforting and elegant, perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 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
Cheesy Croutons
- 12 ½-inch-thick slices of baguette
- Extra-virgin olive oil (for brushing)
- 1½ cups shredded Gruyère cheese (about 8 ounces)
Instructions
- Prepare the Soup Base: 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. Cook for about 10 minutes, stirring occasionally, to begin softening the onions.
- Caramelize the Onions: Sprinkle the onions with sugar to help with caramelization. Cook uncovered for 30 to 40 minutes, stirring frequently until the onions are deeply browned, soft, and sweet, ensuring they do not scorch.
- Add Garlic and Deglaze the Pan: Stir in the minced garlic and cook for 1 minute. Pour in the dry sherry wine to deglaze the pan, scraping up any browned bits at the bottom. Let the liquid reduce for about 3 minutes to concentrate flavors.
- Simmer the Broth: Add the beef stock, thyme sprigs, bay leaf, salt, and black pepper to the pot. Stir well, partially cover, and simmer gently for 30 minutes to meld the flavors. Remove thyme sprigs and bay leaf before serving.
- Prepare the Cheesy Croutons: Preheat the oven to 400°F (200°C). 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 brown. Remove and set aside.
- Add Cheese and Broil: Preheat the broiler. Top each toasted baguette slice with shredded Gruyère cheese. Broil for 2 to 3 minutes until the cheese bubbles and turns golden and slightly browned.
- Assemble and Serve: Ladle the hot soup into bowls. Top with the cheesy croutons, sprinkle with additional fresh thyme leaves, and serve immediately for a warm, flavorful experience.
Notes
- To get the best caramelized onions, be patient and stir frequently to prevent burning.
- If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit the sherry if desired.
- Gruyère cheese is traditional, but Swiss or Emmental can be used as alternatives.
- Dry sherry can be replaced with dry vermouth or a white wine for similar flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French onion soup, caramelized onions, cheesy croutons, classic French soup, comforting soup recipe
