Description
A rich and deeply flavorful French onion soup, made with three types of onions for extra sweetness and depth.
Ingredients
Units
Scale
- 3 Tbsp butter (unsalted)
- 3 cups (710 ml) yellow onion
- 2 cups (473 ml) leeks
- 3-4 shallots
- 1 clove garlic
- Salt and pepper
- 1/2 cup (118 ml) dry sherry
- 3/4 cup (177 ml) dry white wine
- 1 bay leaf
- 2 sprigs thyme
- 4 1/2 cups (1069 ml) chicken stock
- 4-6 slices baguette
- 1 lbs (454 g) Gruyere cheese
- Thyme leaves
Instructions
- In a large pot over medium-high heat (approximately 375-400°F (190-204°C)), melt the butter.
- Add all of the onions and garlic. Stir to coat them in the butter and cook until softened, about 10 minutes.
- Once the onions start to break down, lower the heat to medium-low and cook, stirring frequently and scraping up any brown bits on the bottom, until the onions are golden brown, 45-60 minutes.
- Season liberally with salt and pepper.
- Deglaze the pan with the sherry and bring to a simmer; cook for 2-3 minutes.
- Add the wine and cook for another 2-3 minutes until the alcohol has cooked off.
- Add the bay leaf and sprigs of thyme, followed by the stock. Raise the heat and bring the soup to a simmer.
- Lower the heat and cook for 15 minutes, uncovered.
- Preheat the broiler to high (approximately 500-550°F (260-288°C)).
- Discard the bay leaf and thyme sprig, and ladle the soup into 4 oven-proof crocks.
- Top with toasts (1-2 slices per crock, do not overlap) and sprinkle with cheese.
- Broil until the cheese is melted and starting to turn golden brown.
- Remove from the oven and garnish with thyme.
- Serve immediately.
Notes
- For deeper caramelization, use a heavy-bottomed pot to ensure even heat distribution.
- Substitute dry vermouth for the sherry if needed, or omit for a drier soup.
- To make ahead, prepare the soup base up to 2 days in advance; reheat and finish with the bread and cheese just before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 80