French Onion Soup

419 Ratings
  • 5 90
  • 4 116
  • 3 121
  • 2 70
  • 1 22

French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.

By Greg Lofts
Martha Stewart Living, January/February 2021

Gallery

Credit: Jenny Huang

Recipe Summary test

Servings:
6
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Ingredients

Directions

  • Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).

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  • Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.

  • Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.

  • Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)

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Reviews (28)

419 Ratings
  • 5 90
  • 4 116
  • 3 121
  • 2 70
  • 1 22
Martha Stewart Member
10/13/2019
This was so easy and so very tasty...Will be my go to recipe for french onion soup.
Martha Stewart Member
04/09/2019
Love everything about this recipe! Excellent French Onion Soup!
Martha Stewart Member
03/20/2015
Fabulous recipe. Tastes exactly like the French onion soup at Au Pied de Cochon in Paris.
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Martha Stewart Member
02/09/2015
Thank You Martha !! This is a great soup. I've made it a few times making small changes such as less sherry, adding Port instead of sherry but the original is great. Also, thanks for the tip on dutch ovens, it's my go to pan. Love the cast iron with the porcelain coating !!! You are a great cook !!!!!
Martha Stewart Member
01/14/2015
I made this for dinner, the only change I made was using Vermouth instead of the sherry. It came out wonderful! I didn't have to buy a baguette as I had some day old bread I had made that was perfect to use in this recipe.
Martha Stewart Member
10/15/2014
Not good; sweet to the extreme. Throwing out the broth and onions; husband and I cannot eat this. Caramelized onions have their own natural sweetness - I should have listened to my first instincts when I read this recipe and left out the teaspoon of sugar and the sherry. Also, will double the cheese on top. I am using dedicated French Onion bowls which look quite a bit larger than the ones shown in the picture - maybe that is why there was only a thin spattering of cheese on top.
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Martha Stewart Member
08/31/2014
I make this with a few modifications: - more butter (about 1.5 sticks) -instead of sherry use a zin or cab - stock can be vegetable or turkey/ chicken - add reduced balsamic vinegar instead of sugar (about .25 cup) -1/2 tsp minced garlic Love. Definitely think gruyere cheese is the way to go. It's a distinct difference.
Martha Stewart Member
02/25/2014
I added extra tea.s sugar and that really ruined the taste. But after fixing it it tasted really really great. I added half a cup flour and that really helped with the color and flavor. didn't use dried cherries. I will absolutely make it again with more flour, less sugar and no cherries. I might try to make it more creamy to match my family taste maybe adding milk and cream will do it.
Martha Stewart Member
01/27/2014
I saw her make this on the show and thought I would make it, but as a severely altered version cause I didn't have most ingredients, I didnt use wine or cooking sherry, i made my own so called broth using the water, 4 restaurant packets of soy sauce, 1 pack of chicken bullion from oodles of noodles and a splash of vinegar, I only had bay leaves and dries basil.... and used mozerella cheese also. It tasted great & is a yummy comfort food! I may skip the sugar on the onions next time though.
Martha Stewart Member
09/20/2013
This soup is near perfect. I cut down a little on the sherry (used xtra dry), and instead of thyme, added a cheesecloth satchel of herbs de provence for seasoning and a bay leaf (if I had fresh thyme I'd have used that). A nice rustic baguette with a firm crust works best. Gruyere melts great but if you're on a budget a good quality swiss will work almost as well. Delish!
Martha Stewart Member
01/16/2013
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.
Martha Stewart Member
01/21/2012
This one tops all of the other French onion soups have made in the past.
Martha Stewart Member
01/21/2012
This one tops all of the other French onion soups have made in the past.
Martha Stewart Member
01/21/2012
This one tops all of the other French onion soups have made in the past.
Martha Stewart Member
11/05/2010
Kmc2, you?Ǭ
Martha Stewart Member
03/07/2009
IS THERE ANY TYPE OF NON-ALCOHOLIC SUBSTITUTE FOR THE SHERRY - WE DO NOT CONSUME ANY ALCOHOL - BE IT FOR COOKING OR DRINKING???
Martha Stewart Member
02/28/2009
Why in the world would anyone add thyme to onion soup? It is not ment to be italian spagetti .......?
Martha Stewart Member
02/02/2009
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.
Martha Stewart Member
04/09/2008
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.
Martha Stewart Member
04/01/2008
is there anyway i can substitute the sherry with something else? if so, what?
Martha Stewart Member
04/01/2008
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
Martha Stewart Member
03/09/2008
Wow Anita. My birthday is in November and you're invited! That's a great gift for a foodie.
Martha Stewart Member
02/22/2008
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 !
Martha Stewart Member
02/22/2008
I canned this soup. I put it in a basket along with a baguette, gruyere , six broiling bowls with handels
Martha Stewart Member
01/22/2008
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.
Martha Stewart Member
01/22/2008
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.
Martha Stewart Member
01/04/2008
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!!
Martha Stewart Member
11/11/2007
One hour to carmelize onions seems a lot. Is that really how long this takes?
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