Description
Savor the delightful flavor of homemade French Onion Soup, featuring tender onions, hearty broth, and melted cheese—a comforting dish perfect for any occasion!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large onions, sliced thin
- 1 tablespoon dry sherry
- 4 cups low-sodium beef broth
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (½-inch) thick slices french bread, cut into small cubes (about 1 cup)
- ½ cup shredded swiss cheese
- 4 (½-inch) thick slices french bread
- 4 slices gruyere cheese
Instructions
- Melt the butter and olive oil in a large stock pot over medium heat.
- Add the sliced onions and stir well to coat. Cook until browned for about 30-40 minutes, stirring occasionally. Then, continue cooking for an additional hour until they are very soft and deep brown but not burnt.
- Pour in the sherry and let it cook for 1-2 minutes for evaporation.
- Stir in the beef broth, thyme, Worcestershire sauce, salt, and black pepper. Mix well. Incorporate the cubed bread.
- Bring the soup to a boil, then reduce the heat. Cover and let it simmer on medium low for 30 minutes.
- To serve, carefully transfer the soup into individual ramekins or small oven-proof bowls. Top with shredded Swiss cheese, a slice of French bread, and Gruyere cheese.
- Broil the bowls in the oven for 3-4 minutes, until the cheese is melted, being cautious not to let it burn. Serve hot.
- Alternatively, broil cheese-topped bread slices on a foil-lined sheet and serve them atop the soup.
Notes
For a deeper flavor, use a mix of sweet and yellow onions.
Adjust the amount of Worcestershire sauce to taste for more depth.
This soup pairs well with a side salad or a light sandwich.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg