Best French Onion Soup

Ingredients

• 2 tablespoons Unsalted Butter (softened, room temperature)
• 4 large Yellow Onions (sliced with the grain, about 1/2 inch thick)
• 0.75 cup Water (for initial cooking step)
• 1 pinch Baking Soda (mixed with a splash of water before adding)
• 0.25 cup Dry Sherry (dry, not sweet; used for deglazing)
• 1 sprig Fresh Thyme (tied with kitchen twine)
• 1 leaf Bay Leaf (whole)
• 4 cups Beef Stock (low‑sodium preferred)
• as needed to taste Salt (kosher or sea salt)
• as needed to taste Black Pepper (freshly ground)
• 4 slices Baguette or Crusty Bread (about 3/4 inch thick, sliced)
• as needed light coating Cooking Spray (sprayed on bread before toasting)
• 1 cup Gruyère Cheese (shredded, for topping)

Instructions

1. Prepare Ingredients

   Slice the onions, measure butter, water, baking soda, sherry, stock, and gather thyme, bay leaf, cheese, and bread slices.

   Time: PT15M

2. Melt Butter and Sauté Onions

   Heat the skillet over medium‑high, melt butter, then add the sliced onions. Stir to coat evenly.

   Time: PT10M

3. Add Water and Cover

   Pour 3/4 cup water into the pan, cover with a lid, and cook for about 10 minutes until the onions wilt and release moisture.

   Time: PT10M

4. Caramelize Onions

   Uncover the pan, spread the onions out, and stir every 30‑60 seconds, pushing them toward the sides. Continue until they turn a deep golden‑brown, about 15 minutes.

   Time: PT15M

5. Add Baking Soda Mixture

   Mix a pinch of baking soda with a splash of water, then stir it into the onions. The mixture raises the pH and accelerates caramelization.

   Time: PT2M

6. Deglaze with Dry Sherry

   Pour ¼ cup dry sherry into the pan, scraping up any browned bits (fond) from the bottom.

   Time: PT2M

7. Transfer to Pot and Simmer

   Scrape the caramelized onions into a stockpot. Add the thyme sprig, bay leaf, and 4 cups beef stock. Bring to a gentle simmer, then lower the heat and cook for 30 minutes.

   Time: PT30M

8. Season the Soup

   Remove the thyme sprig and bay leaf. Taste and season with salt and freshly ground black pepper as desired.

   Time: PT2M

9. Toast Bread Slices

   Place the bread slices on a baking sheet, spray lightly with cooking spray, and bake in a 350°F oven until crisp, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

10. Assemble and Broil

    Place a toasted bread slice in the center of each oven‑safe soup bowl, ladle hot soup over it, sprinkle with shredded Gruyère, and broil on high for 3 minutes until the cheese is bubbly and golden.

    Time: PT3M

    Temperature: 500°F (broil)

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

3g