French Onion Soup
- Comments()
- Yield Serves 6
Ingredients
- 4 tablespoons unsalted butter
- 2 pounds yellow onions, sliced 1/4-inch into half circles
- 1 teaspoon sugar
- 1 tablespoons all-purpose flour
- 1/2 cup dry sherry
- 3 cups Homemade Beef Stock Homemade Beef Stock
- 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 small French baguette, sliced crosswise into 1/2-inch pieces
- 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)
Directions
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Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
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Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
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Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
Made it. It was really good. I used a mixture of mozz, white cheddar and swiss as my family is not big on swiss. I used a bagguette for the bread. My onions were pretty sweet so I would have like it to be a little more savory.
This one tops all of the other French onion soups have made in the past.
This one tops all of the other French onion soups have made in the past.
This one tops all of the other French onion soups have made in the past.
I love this soup. It is so good with the cold weather coming in. It is a family favoirte. Take a look at the pictures on my blog to see how it turned out. http://loveandpastry.blogspot.com/2010/11/french-onion-soup.html
Kmc2, you?Ǭ
IS THERE ANY TYPE OF NON-ALCOHOLIC SUBSTITUTE FOR THE SHERRY - WE DO NOT CONSUME ANY ALCOHOL - BE IT FOR COOKING OR DRINKING???
Why in the world would anyone add thyme to onion soup? It is not ment to be italian spagetti .......?
I made this soup last night for myself and a friend and we were both blown away! It is fantastic! And so easy too. I did cook the onions for one hour and had great flavor. I will try the balsamic vinegar next time.
MMMmmm....this is a classic - so easy too. Even better homemade. I find that the onions are caramellized enough in about 30 minutes so don't let the hour for cooking the onions deter from making this. I'm sure its wonderful after an hour, but it's tough on a week night!
Adedoyina - not sure if you're looking for non alcoholic sub, but you can use white wine (sauvignon blanc is good) or a dry red wine in place of the sherry. The sherry is delicious though.
is there anyway i can substitute the sherry with something else? if so, what?
anitalasanowski, would like you to share info on how you canned this soup and if you have any othe soups you have canned please share this is what I would like to do
Wow Anita. My birthday is in November and you're invited! That's a great gift for a foodie.
I canned this soup. I put it in a basket along with a baguette, gruyere,six bowls with handels,a laminated recipe card and monagramed napkins and gave it to my daughter as a birthday gift. She loved it !
I canned this soup. I put it in a basket along with a baguette, gruyere , six broiling bowls with handels
Jessiekaye - your idea for adding balsamic vinegar and maple syrup sounds wonderful, but exactly how much of each? I have never made this soup before, but it is my 8 year old daughter's favorite, so I would like to make it for her. Have you ever been to Paris? (your vacation preference...) I went to college there and lived there for a year. It really is as special as you expect. Thank you for your time and for sharing.
Jessiekaye - your idea for adding balsamic vinegar and maple syrup sounds wonderful, but exactly how much of each? I have never made this soup before, but it is my 8 year old daughter's favorite, so I would like to make it for her. Have you ever been to Paris? (your vacation preference...) I went to college there and lived there for a year. It really is as special as you expect. Thank you for your time and for sharing.
If you want them to taste like magic, yes, that is really how long it takes. It's true that a low heat and longer cooking time improves the taste of the onions. When making this soup, I also like to add a few cloves of garlic, and prefer to use a little balsamic vinegar and maple syrup instead of basic sugar. Happy souping!!
One hour to carmelize onions seems a lot. Is that really how long this takes?