French Onion Soup

French Onion Soup

This is probably my favourite soup to make on a cold winter night. And if you love cheese as much as I do, this recipe is right up your alley. A lot of times, French onion soups are quite salty, but I have perfected this recipe to save all of our sodium levels.

French Onion Soup

A classic. A recipe that never fails. This cheesy delight is great as an appetizer or even as a side of your meal. Don't worry, this recipe makes 4 servings so there's plenty to share – or not.
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Servings 4

Ingredients
  

  • 3 lb onions (I used 5 white and 2 red onions)
  • 1 tbsp butter
  • 3 tbsp olive oil
  • 1 cup dry sherry
  • 7 cups beef stock
  • 1 bunch thyme
  • 1 baguette (sliced and toasted)
  • 1 cup Gruyere cheese
  • 1 stalk chives (diced for garnish)

Instructions
 

  • Peel your onions and cut them all into ¼ inch thick slices.
  • Caramelize the onions in a large pot with melted butter and olive oil over medium-low heat.
  • Put the lid on top and consistently go in and stir the onions to make sure they are not sticking to the bottom of the pan, ensuring to cover back with the lid after every stir. This process should take about 1 hour for all the onions to become caramelized.
  • Once all the onions are soft, add in the dry sherry and let this reduce until none of the liquid is left.
  • Add in your beef stock and thyme. Let it go up to a boil then keep stirring in the pot for 15 min.
  • Using a ladle, pour the soup into oven-safe bowls.
  • Add a layer of Grueyere cheese, your toasted baguette slices, and top with a lot more cheese on top until it is piled up to the top.
  • Place this in your broiler setting until the cheese and melted. Top with chives and get ready for that cheese pull picture!