French Onion Soup
Sweet French Onion Soup made with slow-cooked onions, rich bone broth, and a splash of sherry. The cheese melts over toasted bread and bakes into a restaurant-style bowl of soup.
Ingredients
- 1 pound (4 cups) thinly sliced yellow onions, (about 3-4 onions)
- 3 tablespoons unsalted butter, divided
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 cups Homemade Beef Bone Broth or bottled water
- 2 tablespoons Better Than Bouillon, beef flavor
- 1 cup Harvey's Bristol Cream sherry (or other sweet sherry)
- 1 thinly sliced baguette, ½-inch slices
- 6 slices of Swiss or grated Gruyere cheese
Instructions
For The Soup
- Melt 2 tablespoons of butter in a heavy-bottomed skillet over medium heat. Add the onions and stir.
- Cook, stirring occasionally, for 15 minutes. Add a big pinch of salt and a tablespoon of sugar and cook another 30 minutes until golden brown.
- While the onions cook, heat the bone broth or water in a large pot over medium-high heat.
- Add the Better Than Bouillon and whisk until dissolved. Lower the heat to medium, cover, and keep warm while the onions finish cooking.
- Transfer the caramelized onions to the soup pot with the broth.
- Raise the heat of the now-empty skillet to medium-high.
- Add a cup of sherry and boil, scraping up the browned bits from the bottom of the pan with a wire whisk.
- Let the sherry reduce until thick and syrupy enough to coat the back of a spoon. Stir in a tablespoon of butter.
- Pour the sherry mixture into the soup pot, scraping out as much as possible with a rubber spatula.
- Raise the heat of the soup pot to medium-high and bring the soup to a boil.
- Lower the heat to a simmer (just below boiling) with the pot partially covered. Cook 20 minutes.
For the Croutons
- Preheat the oven to 400°F.
- Scatter the bread slices on a pizza screen or parchment lined sheet pan. Toast the slices of bread for 4-5 minutes.
Assemble the Soup
- Line a baking sheet with parchment paper or foil.
- Place 4-6 oven-safe soup crocks on the baking sheet. Ladle soup into the crocks, filling each about ¾ full.
- Lay a few slices of toasted bread over each crock and cover the toast with 3 slices of Swiss or Gruyere cheese.
- Place the pan in the oven until the cheese is melted and bubbly, about 15 minutes. Serve hot.
Notes
Storage and Reheating
- Let the onion soup cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 4 days.
- For longer storage, freeze the soup without the bread and cheese in freezer-safe containers for up to 3 months.
- The soup freezes great. I thaw it, warm it on the stovetop, toast fresh croutons, add the cheese, and bake it until bubbly.
Nutrition
Calories: 232.4kcalCarbohydrates: 19.1gProtein: 8.3gTotal Fat: 10.8gSaturated Fat: 6.3gCholesterol: 28.3mgSodium: 569.4mgPotassium: 179.8mgFiber: 1.7gSugar: 5.4gNet Carbohydrates: 17.4g
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