Our Favorite French Onion Soup

Name: Our Favorite French Onion Soup
Total time: 1 h 53 min
Yield: 6 servings
Ingredients: 5 tablespoons unsalted butter, divided; 1 tablespoon vegetable oil; 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon granulated sugar; 1½ cups dry white wine; 6 cups homemade beef broth or store-bought low-sodium beef broth; 10 sprigs thyme; 2 leaves bay leaves; 1 whole baguette; 1 clove garlic clove; 2 teaspoons sherry, preferably Fino or Manzanilla; 4 ounces Gruyère cheese; 1 piece kitchen twine; 6 pieces oven-safe ramekins or bowls (optional)

A classic French onion soup made with caramelized Vidalia onions, rich beef broth, and topped with crusty baguette and melted Gruyère cheese. This comforting soup features a perfect balance of sweet onions and savory broth, finished with a touch of sherry.

6 servings

1 hr 53 min

Published October 4, 2025

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Ingredients

•5 tablespoons unsalted butter, divided
•1 tablespoon vegetable oil
•3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
•1 teaspoon kosher salt
•½ teaspoon freshly ground black pepper
•½ teaspoon granulated sugar
•1½ cups dry white wine
•6 cups homemade beef broth or store-bought low-sodium beef broth
•10 sprigs thyme
•2 leaves bay leaves
•1 whole baguette
•1 clove garlic clove
•2 teaspoons sherry, preferably Fino or Manzanilla
•4 ounces Gruyère cheese
•1 piece kitchen twine
•6 pieces oven-safe ramekins or bowls (optional)

Cooking Instructions

1.
In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
60 min
2.
Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
10 min
3.
Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
30 min
4.
Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
5 min
5.
Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
8 min

Our Favorite French Onion Soup

6 servings

1 hr 53 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•5 tablespoons unsalted butter, divided

•1 tablespoon vegetable oil

•3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced

•1 teaspoon kosher salt

•½ teaspoon freshly ground black pepper

•½ teaspoon granulated sugar

•1½ cups dry white wine

•6 cups homemade beef broth or store-bought low-sodium beef broth

•10 sprigs thyme

•2 leaves bay leaves

•1 whole baguette

•1 clove garlic clove

•2 teaspoons sherry, preferably Fino or Manzanilla

•4 ounces Gruyère cheese

•1 piece kitchen twine

•6 pieces oven-safe ramekins or bowls (optional)

Cooking Instructions

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

60 min

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

10 min

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

30 min

Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

5 min

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

8 min