The most flavorful French onion soup filled with rich, deep caramelized onions and simmered with fresh herbs. Top with lots of bubbly cheese on a crusty baguette for the coziest Winter soup.
- 3 tablespoons grapeseed oil
- 3 tablespoons unsalted butter
- 7 large yellow onions, halved and sliced about 1/4 inch thick
- 1 teaspoon kosher salt
- 1 teaspoon packed brown sugar
- 2 teaspoons minced garlic
- 3 tablespoons of all purpose flour
- 1/3 cup dry sherry
- 1 teaspoon balsamic vinegar
- 8 cups beef stock
- 2 springs fresh thyme
- 1 bay leaf
- Crusty Baguette
- Shredded Gruyere cheese or mozzarella
- Add grapeseed oil and butter to a large Dutch oven or heavy bottom pot and heat over medium high until butter is melted.
- Add the sliced onions, kosher salt, and brown sugar and stir to coat.
- Reduce heat to medium and stir about every 5 minutes until all the moisture evaporates from the onions.
- At this point, you will need to stir more frequently to prevent uneven caramelization or burning.
- Continue to stir and cook the onions for 45 minutes to an hour until you have achieved a nice dark brown caramelization.
- Stir in the minced garlic and cook until aromatic, about 30 seconds.
- Deglaze pan with sherry and balsamic vinegar being sure to scrape up any brown bits from the bottom of the pot.
- Stir in flour and cook for about a minute, stirring continuously
- Add beef broth, fresh thyme, and bay leaf, and simmer for 20 minutes.
Topping (see notes section if you don’t have cocottes)
- Ladle the soup into oven proof ramekins or cocottes, top each cocotte with a slice of crusty bread and shredded cheese.
- Place cocottes on baking sheet and place under the broiler until the cheese becomes golden and bubbly.
- Getting truly caramelized onions is a process. It normally takes a full hour to achieve rich, dark brown caramelized onions.
- If you don’t have oven proof cocottes or ramekins, just broil the cheese bread on a sheet pan by itself and add a slice to the top of a bowl of soup.
- Category: Soups
- Method: Simmered
- Cuisine: French
Keywords: onion, soup