One of my favorite things about fall and winter is that it’s also soup season and a soup I always make all the time is French Onion Soup. I love everything about this soup. I love that it takes so few ingredients to make, yet the amount of flavor that develops is unreal. I also love the melty, cheesy, carb-y shell that you need to get through to get to the soup. For such a simple and classic soup, it can make such a great meal in itself. Enjoy! xx, Jenny
This recipe was originally posted on February 27th, 2017.
I really, really love soup. Usually my preference leans towards spicy soups, packed with different, complex and intense flavors like a pozole or a kimchi-tofu jigae, but every now and then I crave nothing but a simple French Onion Soup with bold yet clean flavors. I realized the other day that we didn’t have a recipe for this awesome soup, so I set out to change that. :)
This French Onion Soup recipe is really simple, but I use a very high quality, all natural beef broth (if I don’t make my own), and I think that that, along with properly caramelized onions (low and slow) make all the difference in the world! This soup holds extremely well and I often make a large batch that we can slurp our way through over the course of a few days, lol. Enjoy! xx, Jenny
- ½ stick (1/4 cup) plus 2 tablespoons unsalted butter
- 1 ½ tablespoons extra virgin olive oil
- 5 cups thinly sliced yellow onion 2 large onions
- ¼ teaspoon sugar
- 6 sprigs fresh thyme
- 1 bay leaf
- 32 ounces high quality beef broth
- 1 ½ tablespoons dry sherry
- 6 (½”) slices sourdough bread, lightly toasted
- 3 slices gruyere cheese
- 3 slices Swiss cheese
- salt and pepper to taste
- Place a large pot over medium heat and melt butter and oil together. Add onions, lower heat to low and cook down and caramelize for 20 minutes.
- Add the thyme sprigs and bay leaf and sprinkle onions with sugar, some salt and black pepper and continue to cook down for an additional 10 to 12 minutes.
- Add broth and sherry and bring the soup to a simmer. Simmer for about 15 minutes. Adjust seasonings.
- Discard the thyme stems and bay leaf and ladle soup into 3 oven safe bowls.
- Top each soup with 2 slices of bread and followed by 1 slice each Swiss and gruyere.
- Turn broiler on high. Place bowls of soup onto a baking sheet and broil for about 1 minute, or until the cheese begins to bubble and brown. Serve immediately.
- *Makes 1 quart Soup