Description
Classic French Onion Soup features caramelized onions in a rich broth topped with toasted 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, about 1 to 2 hours.
- Add dry sherry to onions and simmer, scraping up browned bits. Cook until alcohol aroma dissipates, about 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 as needed.
- Preheat broiler. Butter toasted bread and rub with garlic.
- In ovenproof bowls, layer broth, bread, and Gruyère cheese. Broil until cheese is melted and bubbly, about 3-5 minutes.
- Garnish with chives and serve hot.
Notes
- Use fresh ingredients for best flavor.
- Adjust the seasoning to your taste.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop and broiler
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 1000
- Sugar: 10g
- Sodium: 1500mg
- Fat: 57g
- Saturated Fat: 35g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 150mg