French Onion Soup


  • 6 large red onions, thinly sliced
  • 1 tbs olive oil
  • 3 tbs unsalted butter
  • 6 cups beef broth
  • kosher salt and freshly ground black pepper
  • 1/4 cup dry sherry
  • 1/2 cup Gruyere cheese, diced
  • 6 slices French baguette, toasted
  • 1/2 cup Swiss cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • Cook onions in the olive and butter over low heat until┬ácaramelized, stirring occasionally. About 30 minutes.
  • Add the beef broth and turn the heat to high and bring the mixture to a boil.
  • Reduce the heat, cover and let simmer for 20 minutes.
  • Season with salt and pepper to taste.
  • Stir in the sherry and simmer for another 5 minutes.
  • Preheat the oven to 425 degrees.
  • Pour the sour into 6 oven proof soup bowls.
  • Distribute the diced Gruyere cheese evenly into each of the soup bowls.
  • Top with the French bread.
  • Sprinkle the Swiss and Parmesan on the bread.
  • Place the soup bowls on a baking tray and place in the oven until the cheese melts. About 5-8 minutes.

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