French Onion Soup Recipe – French Special
This vegetarian French Onion Soup is a delicious blend of richness, sweetness, and savory flavors, offering a culinary revelation in every bowl. It showcases the mastery of creating an exceptional onion soup with homemade vegetable stock, topped with the traditional crunchy, cheesy croutons.
- Prep Time10 min
- Cook Time1 hr 20 min
- Total Time1 hr 30 min
French Onion Soup Ingredients :
- 2 tablespoons olive oil, plus additional for brushing the toasts
- 2 tablespoons unsalted butter
- 3 pounds yellow onions (about 6 large onions), halved, peeled, and thinly sliced with the grain
- 1/2 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry sherry wine (or substitute with dry vermouth or dry white wine)
- 8 cups beef stock (or broth)
- 1 bay leaf
- 3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
- 1 1/2 teaspoons salt, divided (adjust to taste)
- 1/2 teaspoon black pepper, divided (adjust to taste)
- 12 slices of baguette
- 8 ounces Gruyere cheese, shredded (about 1 1/2 cups), divided
How to Make French Onion Soup:
Prepare the onions by cutting them in half, trimming off the ends, and thinly slicing them (slice parallel with the grain of the onion).
In a large heavy-bottomed pot or Dutch oven over medium heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add the sliced onions and sauté uncovered, stirring occasionally, for 10 minutes.
Sprinkle the onions with 1/2 teaspoon of sugar to aid caramelization. Continue to sauté uncovered for another 30-40 minutes, stirring occasionally, until the onions are deeply caramelized and browned. Increase stirring frequency towards the end to prevent scorching.
Once the onions are caramelized, add the minced garlic and sauté for another minute. Pour in 1/2 cup of sherry and deglaze the pot by scraping the bottom. Cook until all the sherry has evaporated, about 3 minutes over medium heat.
Add 8 cups of beef stock, 1 bay leaf, thyme sprigs (or dried thyme), and 1 teaspoon of salt. Partially cover and simmer for 30 minutes to allow the flavors to meld. Adjust seasoning with an additional 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. Remove from heat.
Crouton Topping Instructions:
While the soup simmers, preheat the oven to 400°F. Slice the baguette into 1/2-inch thick slices. Lightly brush both sides with olive oil, arrange on a baking sheet, and bake for 6-8 minutes until golden brown around the edges.
Just before serving, top each toast with half of the shredded Gruyere cheese. Broil for 2-3 minutes until the cheese is melted and golden in spots.
Ladle the hot soup into warm bowls. Sprinkle the remaining Gruyere cheese over the soup. Place a hot cheesy toast on top of each bowl of soup and serve immediately.
