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<\/p>\nPulling up a spoonful of caramelized French Onion Soup in a rich broth with crisp cheesy toast is something we can\u2019t get enough of. Whether you\u2019re a beginner or a pro, you will be impressed with the results. Watch the video tutorial and see how easy it is to re-create this restaurant-quality French onion soup at home.<\/p>\n
We love warm, comforting soup recipes from Tomato Soup to hearty Beef Stew and our famous Zuppa Toscana. If you are a soup lover, this French Onion Soup is a must-try!<\/p>\n
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I\u2019m convinced this truly is the best recipe for homemade French Onion Soup. We have been perfecting this recipe for years (I am a major fan). After trying so many different versions at some of the best restaurants, this one is truly excellent. Here\u2019s why you\u2019ll love this recipe:<\/p>\n
Quicker cooking time \u2013 our tip for adding sugar cuts down the onion caramelization time significantly. When you caramelize onions on the stove, the heat draws out their natural sugars so adding just a little extra sugar will make the process go faster and develops a sweeter and more caramelized onion.
\nMake-ahead \u2013 you can make this ahead and impress your guests with gooey, cheesy topped soup without \u2018sweating\u2019 over the onions (some pun intended). It tastes even better as the flavors meld.
\nWe got the flavors right \u2013 this recipe has the perfect balance of sweet and savory. You\u2019d be surprised how many recipes don\u2019t specify the correct onions and Sherry, which can make or break your French Onion Soup.<\/p>\n
2 Tbsp olive oil, plus more to brush toasts
\n2 Tbsp unsalted butter
\n3 lbs yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
\n1\/2 tsp granulated sugar
\n2 garlic cloves, minced
\n1\/2 cup dry sherry wine, or use dry vermouth or dry white wine
\n8 cups beef stock, or broth
\n1 bay leaf
\n3 sprigs fresh thyme, plus more to garnish (or 1\/4 tsp dried thyme)
\n1 1\/2 tsp salt, or to taste, divided
\n1\/2 tsp black pepper, or to taste
\n12 slices baguette
\n8 oz gruyere cheese, 1 1\/2 cups shredded, divided<\/p>\n
Sprinkle the onions with 1\/2 tsp sugar which will help the onions caramelize faster. Saut\u00e9 uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.<\/p>\n Once onions are caramelized, add minced garlic and saut\u00e9 another minute. Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.<\/p>\n\n ![\"\"](\"https:\/\/cocinacasera.arbweb.info\/wp-content\/uploads\/2023\/05\/French-Onion-Soup-9-1024x768.jpg\")
\nHow to Make French Onion Soup:<\/strong>
\nCut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
\nIn a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and saut\u00e9 uncovered, stirring occasionally for 10 minutes.<\/p>\n
\nAdd 1\/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
\nAdd 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1\/2 tsp salt and 1\/2 tsp black pepper, or season to taste then remove from heat.
\nHow to Make Crouton Topping:<\/strong>
\nWhile soup is finishing up, preheat oven to 400\u02daF. Slice baguette to 1\/2\u201d thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
\nOnce the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.<\/p>\n