Ingredients:

  • lbs Yellow Onions, thinly sliced
  • Tbsp Unsalted Butter
  • Tbsp Olive Oil
  • /2 cup Dry Sherry or Dry White Wine
  • Tbsp All-Purpose Flour
  • cups Beef Broth or Stock (low sodium)
  • sprigs Fresh Thyme
  • Bay Leaves
  • Salt and freshly ground Black Pepper, to taste
  • loaf French Baguette, sliced 3/4-inch thick
  • oz Gruyère Cheese, freshly grated
  • Tbsp Parmesan cheese, grated (optional)

Instructions:

  1. Caramelize the Onions: Heat butter and oil in a large, heavy-bottomed Dutch oven over medium heat. Add all sliced onions and a pinch of salt. Cook uncovered for 15 minutes until softened. Reduce heat to medium-low. Continue cooking, stirring every 5-10 minutes, for 45–60 minutes until the onions are deep, rich mahogany brown.
  2. Build the Foundation: Push onions to one side; sprinkle flour over the cleared space. Cook for 1 minute, stirring constantly. Mix the flour into the onions.
  3. Deglaze: Pour in the dry sherry/wine. Scrape the bottom of the pot vigorously with a wooden spoon to lift all the browned bits (fond). Cook until the liquid is almost completely evaporated (about 3 minutes).
  4. Simmer the Broth: Pour in the beef stock. Add thyme sprigs and bay leaves. Bring to a gentle simmer. Cover loosely and cook for 30 minutes to allow flavours to meld. Remove herbs, then taste and adjust seasoning.
  5. Prepare the Croutons: While the soup simmers, toast the baguette slices lightly in a 350°F (175°C) oven until dry and lightly golden (about 10 minutes).
  6. Assemble and Broil: Preheat your broiler. Ladle hot soup into oven-safe crocks. Float one or two toasted baguette slices on top of the soup. Generously cover the bread with grated Gruyère and Parmesan (if using).
  7. Gratinée: Place the bowls on a baking sheet and place under the hot broiler. Broil until the cheese is melted, bubbling, and deeply golden brown (usually 2–4 minutes). Watch very carefully.
  8. Serve Immediately: Serve the French Onion Soup piping hot, cautioning guests about the hot bowls.