French Onion Soup

5 from 2 votes

This homemade French onion soup recipe features deeply caramelized onions, rich beef stock, sherry, and toasted bread topped with melty Gruyere.

Prep Time20

Cook Time1 10

Total Time1 30

Servings: servings

Calories: 550kcal

4 tablespoons unsalted butter
5 large yellow onions thinly sliced (about 2000 grams or 70.5 ounces when whole)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup sherry
6 cups beef stock
1 teaspoon dried thyme
1 bay leaf

In a large Dutch oven over medium heat, melt the butter.
4 tablespoons unsalted butter
Add in the onions, salt, and black pepper. Cook, stirring often, until the onions are caramelized, about 30 - 40 minutes. You are looking for the onions to turn a deep and dark golden brown. While you want to avoid black burning, you do want the onions to become dark and rich in color.
5 large yellow onions, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the sherry, deglazing the pan. Then stir in the beef stock. Add the thyme and the bay leaf, and bring the mixture to a boil. Reduce to a simmer and cook, uncovered, for 20 minutes.
1/2 cup sherry, 6 cups beef stock, 1 teaspoon dried thyme, 1 bay leaf
Taste the soup and add more salt or pepper as needed.

Preheat your oven to 400 degrees Fahrenheit.
Place the baguette pieces on a rimmed baking sheet. Bake for 10 minutes, flipping once in between.
8 ounces French baguette
Add the soup to broiler-safe bowls. Top with pieces of toast and shredded cheese. Place under the broiler on rimmed baking sheets, and broil until the cheese is melted.
6 ounces Gruyere cheese