Description
Classic French Onion Soup made with slowly caramelized onions simmered in sherry and rich chicken stock, topped with toasted rustic bread and melted Gruyère cheese for a deeply savory and comforting dish.
Ingredients
Scale
Soup
- 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
Toppings
- 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
- Caramelize Onions: In a large stainless steel saucepan or two large skillets, melt butter over medium-high heat until foaming. Add sliced onions and cook, stirring occasionally, until softened, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring frequently, for 1 to 2 hours until onions are deeply golden-brown and very sweet. If browned bits on the bottom begin to burn, add a tablespoon of water, scrape up the bits, and continue cooking. Season with salt and pepper.
- Deglaze with Sherry: Add dry sherry and bring to a simmer, scraping browned bits from the bottom. If using two skillets, divide sherry and then transfer onions and liquid to a pot or Dutch oven. Cook until alcohol smell mostly dissipates, about 3 minutes.
- Simmer Soup: Add chicken stock, thyme sprigs, and bay leaf. Increase heat to medium-high and bring to simmer, then reduce heat and simmer gently for 20 minutes. Add fish sauce if using, and cider vinegar. Adjust salt and pepper to taste. Remove thyme sprigs and bay leaf.
- Prepare Toasts: Preheat broiler and set oven rack to top position. Butter toasted bread slices and rub each slice with peeled garlic clove until fragrant.
- Assemble Bowls: Spoon a small amount of broth into the bottoms of 4 ovenproof bowls. Top with half the toasted bread slices, then sprinkle grated Gruyère over the toasts. Add soup with onions over the cheese, nearly filling the bowls. Submerge remaining toast slices in the soup, then top with the remaining Gruyère cheese.
- Broil and Serve: Place bowls on a rimmed baking sheet and broil until cheese is melted, bubbly, and browned in spots. Garnish with freshly minced chives and serve immediately.
Notes
- For best results, slice onions uniformly about 1/8 inch thick to ensure even caramelization.
- Low-sodium chicken stock is preferred to control salt levels in the soup.
- The fish sauce is optional but adds a subtle depth of umami flavor.
- Use rustic bread with a sturdy crust to withstand soaking without becoming too soggy.
- Gruyère cheese melts beautifully and adds authentic flavor, but Swiss cheese can be a substitute.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 1000 kcal
- Sugar: 21 g
- Sodium: 2653 mg
- Fat: 57 g
- Saturated Fat: 33 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 52 g
- Cholesterol: 172 mg
