I truly believe this is the best homemade French Onion Soup recipe. We’ve been perfecting this recipe for years (I’m a big fan). After trying so many different versions at some of the best restaurants, this one is truly excellent. That’s why you’ll love this recipe:
Faster cooking time: Our tip for adding sugar significantly shortens the caramelization time of the onion. When you caramelize onions on the stove, the heat strips them of their natural sugars. So adding a little more sugar will speed up the process and produce a sweeter, more caramelized onion.Make Ahead: You can make this in advance and impress your guests with a gooey, cheesy soup without “sweating” (pun intended) over the onions. It tastes even better when the flavors meld.
We got the taste right: This recipe has the perfect balance between sweet and salty. You’ll be surprised how many recipes don’t specify the right onions and sherry, which can make or break your French onion soup.
INGREDIENTS
2 tablespoons olive oil, plus more for brushing toast
2 tablespoons unsalted butter
3 pounds yellow onions, about 6 large onions, halved, peeled and thinly sliced with seeds
1/2 teaspoon granulated sugar
2 garlic cloves, minced
1/2 cup dry sherry, or use dry vermouth or dry white wine
8 cups beef stock or broth
1 bay leaf
3 sprigs fresh thyme, plus more for garnish (or 1/4 teaspoon dried thyme). )
1 1/2 teaspoons salt, or to taste, divided
1/2 teaspoon black pepper, or to taste
12 slices baguette
8 ounces Gruyère cheese, 1 1/2 cups grated, divided
How to make French Onion Soup:
Halve the onions, cut off the ends, then peel and cut into thin slices (cut parallel to the onion fiber).In a large heavy-bottomed pot or pot over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add the sliced onions and fry, uncovered, stirring occasionally, for 10 minutes.
Sprinkle the onions with 1/2 teaspoon sugar to help them caramelize faster. Cook, uncovered, for another 30 to 40 minutes, stirring occasionally, until the onions are caramelized and golden brown. Stir more often toward the end to prevent the onions from burning.Once the onions are caramelized, add the minced garlic and sauté for another minute.
Add 1/2 cup sherry and deglaze the pot, scraping the bottom. Continue stirring until all of the sherry has reduced (about 3 minutes over medium heat).
Add 8 cups beef broth, 1 bay leaf, thyme and 1 teaspoon salt. Partially cover and simmer for 30 minutes to allow flavors to blend.Add another 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or season to taste, then remove from heat.
How to prepare crouton topping: While the soup is cooking, preheat the oven to 200°C. Cut the baguette into 1/2 inch thick slices. Lightly brush both sides with olive oil, place on a baking sheet and bake for 6-8 minutes, until the edges are golden brown.
Once the soup is ready to serve, top the toasts with half the cheese and grill for 2-3 minutes until the cheese is melted and browned in spots.
Pour the soup into hot bowls and sprinkle the remaining cheese over the hot soup.Top with warm cheese toast and serve.
