Description
Classic French Onion Soup features deeply caramelized onions simmered in a rich chicken stock and dry sherry broth, topped with toasted rustic bread and melted Gruyère cheese.
Ingredients
Scale
- 6 tablespoons (90g) unsalted butter, plus more for bread
- 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick
- Kosher salt and freshly ground black pepper
- 1/2 cup (120ml) dry sherry (such as Amontillado)
- 2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5ml) Asian fish sauce (optional)
- 1 teaspoon (5ml) cider vinegar
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450g) Gruyère cheese, grated
- Freshly minced chives, for garnish
Instructions
- Melt butter in a large saucepan over medium-high heat. Add onions and cook until softened, about 8 minutes. Reduce heat and cook until caramelized, 1 to 2 hours.
- Add dry sherry, bring to a simmer, and scrape up browned bits. Simmer for 3 minutes.
- Stir in chicken stock, thyme, and bay leaf. Bring to a simmer and cook uncovered for 20 minutes.
- Remove thyme and bay leaf. Stir in fish sauce and cider vinegar. Adjust seasoning.
- Preheat oven broiler. Butter toasted bread and rub with garlic.
- Spoon broth into four ovenproof bowls. Top with half the bread, then cheese and more soup. Add remaining bread and cheese.
- Broil until cheese is melted and browned, about 3–5 minutes.
- Sprinkle with chives and serve hot.
Notes
- This soup is perfect for a cozy meal.
- Use low-sodium chicken stock for better control over saltiness.
- Fresh chives add a mild oniony flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop and broiler
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 1000 kcal
- Sugar: 15 g
- Sodium: 1500 mg
- Fat: 57 g
- Saturated Fat: 35 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 52 g
- Cholesterol: 150 mg