Classic French Onion Soup Recipe

Name: Classic French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 6 onions, preferably Vidalia, sliced; 2 leeks, white and pale green parts, well washed (see page 232), halved lengthwise, and thinly sliced into half-moons; 1 shallot, chopped; Coarse salt and freshly ground black pepper; 1 teaspoon sugar; 1 tablespoon all-purpose flour; 1/2 cup dry sherry; 6 cups beef stock (page 227) or low-fat, reduced-sodium beef broth; 1 tablespoon chopped fresh thyme; 1 baguette, sliced diagonally 1/2 inch thick; 3 cups grated Gruyere cheese (about 12 ounces); Snipped fresh chives, for garnish

Servings: persons

4 tablespoons (1/2 stick) unsalted butter
6 onions, preferably Vidalia, sliced
2 leeks, white and pale green parts, well washed (see page 232), halved lengthwise, and thinly sliced into half-moons
1 shallot, chopped
Coarse salt and freshly ground black pepper
1 teaspoon sugar
1 tablespoon all-purpose flour
1/2 cup dry sherry
6 cups beef stock (page 227) or low-fat, reduced-sodium beef broth
1 tablespoon chopped fresh thyme
1 baguette, sliced diagonally 1/2 inch thick
3 cups grated Gruyere cheese (about 12 ounces)
Snipped fresh chives, for garnish

1
To caramelize the onions, in a large, heavy-bottomed Dutch oven, melt the butter over medium-low heat.
2
Add the onions, leeks, and shallot.
3
Season with salt and pepper, sprinkle with sugar, and cook, stirring as needed to keep the onions from sticking, until the onions are melting and soft, golden brown, and beginning to caramelize, 30 to 45 minutes.
4
To prepare the soup, sprinkle the flour over the onions, and stir to coat.
5
Add the sherry, stock, and thyme and bring to a boil over high heat.
6
Decrease the heat to low, and simmer, partially covered, for about 30 minutes.
7
Taste and adjust for seasoning with salt and pepper.
8
Preheat the broiler.
9
To serve, ladle hot soup into 6 ovenproof bowls.
10
Arrange the bowls on a baking sheet.
11
Place 1 or 2 slices of baguette over each bowl of soup.
12
Top each bowl with 1/2 cup grated cheese so it covers the baguette slices.
13
Broil until the cheese is melted and crusty brown around the edges.
14
(Watch carefully so the bread doesnt burn.)
15
Garnish with the chives.
16
Serve immediately.
17
Sherry is a fortified wine from the town of Jerez de la Frontera, in the Andalusia region of Spain.
18
Sherries can range in flavor from sweet to dry, and are served either at room temperature or chilled.
19
Sherry is an excellent aperitif and adds a lively punch in cooking, where it is typically added as a finish for soups.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, 6 onions, preferably Vidalia, sliced, 2 leeks, white and pale green parts, well washed (see page 232), halved lengthwise, and thinly sliced into half-moons, 1 shallot, chopped, and more.

Yes, Classic French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic French Onion Soup

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