Classic French Onion Soup

Ingredients

• 3 pounds Yellow Onions (peeled and thinly sliced)
• 0.25 cup Unsalted Butter (cut into cubes)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 3 cloves Garlic (large, minced)
• 5 cups Beef Broth (low-sodium preferred)
• 3 tablespoons Dry Sherry (adds depth of flavor)
• 2 teaspoons Fresh Thyme (leaves stripped from stems)
• 2 tablespoons Soy Sauce (regular, not low-sodium)
• to taste to taste Salt
• to taste to taste Black Pepper
• 1 piece Baguette (Batard) (about 8 inches, sliced diagonally)
• 1 cup shredded Gruyère Cheese (sharp, aged)

Instructions

1. Slice the onions

   Peel the onions and slice them thinly (about 1/8 inch) using a mandoline or a sharp chef's knife.

   Time: PT10M

2. Caramelize the onions

   In a large pot over medium‑low heat, melt the butter with the olive oil. Add the sliced onions, stir to coat, and cook, stirring occasionally, until deep golden brown and sweet, about 25 minutes.

   Time: PT25M

3. Add garlic and aromatics

   Create a small well in the onions, add the minced garlic and a drizzle of oil, sauté for about 1 minute until fragrant. Stir in the sherry and fresh thyme.

   Time: PT2M

4. Add broth and soy sauce

   Pour in the beef broth, add soy sauce, and season with salt and pepper. Stir to combine.

   Time: PT2M

5. Simmer the soup

   Bring the mixture to a gentle simmer (do not boil) and let it cook for 25 minutes, allowing the flavors to meld.

   Time: PT25M

6. Toast the bread

   While the soup simmers, preheat the oven to 350°F. Slice the baguette diagonally into two pieces, place on a baking sheet, and bake for 10 minutes until dry and lightly crisp.

   Time: PT10M

   Temperature: 350°F

7. Grate the cheese

   Grate the Gruyère cheese using the large‑hole side of a box grater.

   Time: PT3M

8. Assemble and broil

   Ladle the hot soup into oven‑safe bowls, place a toasted baguette slice on top, and sprinkle a generous amount of grated Gruyère. Place the bowls on a baking sheet and broil on high (about 450°F) for 5 minutes, or until the cheese is bubbling and golden.

   Time: PT5M

   Temperature: 450°F

9. Serve

   Remove the bowls from the oven, let cool for 2 minutes, then serve hot. Enjoy the rich, aromatic soup with its crispy, cheesy topping.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g