French Onion Soup

French Onion Soup

A great example of making the most out of just a handful of ingredients.  Gently caramelizing the onions draws out incredible depth and flavor.  



  • 2-3 tbsp butter
  • 2 lb yellow onions, peeled and thinly sliced
  • ¾ tsp salt, plus more to taste
  • 6 cups beef stock
  • ¾ cup dry white wine
  • 1 tbsp oxidative sherry, such as Oloroso or Amontillado
  • 1 tbsp all-purpose flour
  • ¼ tsp black pepper, plus more to taste
  • 6-10 thick slices of crusty bread
  • 1 cup grated Gruyère cheese 


  1. Melt the butter in a deep pot or Dutch oven.  Add the onions and the salt, then cook until the onions are softened, about 5 minutes.  Adjust the heat to low and cook gently until the onions are deeply caramelized.  Give this time.  It can take up to an hour to complete. 
  2. As the onions caramelize, heat the beef broth in a saucepan over low heat.
  3. Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Combine the flour with a little bit of cool stock or water and add it to the pot.  Cook until just starting to thicken, 1-2 minutes. 
  4. Slowly add warmed broth to the onions along with the pepper.  Bring to a boil and cook for 10 minutes.  Adjust the salt and pepper to taste.
  5. Preheat the broiler to low. Arrange a series of single-sized, ovenproof casseroles or soup dishes on a baking sheet.  Portion the soup into the dishes, and cover the tops with the bread slices. Generously sprinkle the Gruyère overtop of each dish. 
  6. Carefully position the baking sheet with the dishes under the broiler.  Broil for a 1-2 minutes, or until the cheese melts and begins to brown. Serve hot, while the cheese is still gooey, ideally with some nice French wine.
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