Total Time: 1 hr 20 mins | Yield: 4 Servings
This French Onion Soup is incredibly delicious! You don’t need to worry about leftovers because I know that there won’t be any! This will be gone in just minutes after serving! Try this recipe now, and I promise you that it is worth all the time and effort. Enjoy!
Ingredients:
1/4 c dry sherry
5 c beef stock
1 stick (4 oz.) of unsalted butter
8 slices Gruyere cheese (or Swiss) plus 1 c grated Gruyere cheese
1 tbsp all-purpose flour
2 c croutons
6 sprigs of fresh thyme
6 c thinly sliced Vidalia or Spanish onions
Kosher salt and freshly cracked black pepper
Directions:
Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the onions, a bit of water, salt, and pepper. Let the mixture simmer while stirring. Turn the heat down if the onions cook fast. You should cook them for about 15 minutes or until caramelized.
Sprinkle the flour, then whisk and cook for about 3 minutes to remove the raw taste.
Pour in the beef stock, then stir until well blended. Simmer everything for 35 minutes.
Prepare the broiler and preheat it.
In the pot, add thyme and stir until well blended with the soup. Let it simmer for another 5 minutes. Taste, then add more salt and pepper if necessary. Discard the herbs from the soup.
Dish out the soup into serving crocks, then top each with 2 slices of cheese, croutons, and shredded Gruyere.
Place the crocks in the preheated broiler and cook the cheese for a few minutes until golden brown.
Remove from the broiler and allow the soup to rest for a few minutes before serving.
Serve warm. Enjoy!
Ingredients
- 1/4 c dry sherry
- 5 c beef stock
- 1 stick (4 oz.) of unsalted butter
- 8 slices Gruyere cheese (or Swiss) plus 1 c grated Gruyere cheese
- 1 tbsp all-purpose flour
- 2 c croutons
- 6 sprigs of fresh thyme
- 6 c thinly sliced Vidalia or Spanish onions
- Kosher salt and freshly cracked black pepper
Instructions
Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the onions, a bit of water, salt, and pepper. Let the mixture simmer while stirring. Turn the heat down if the onions cook fast. You should cook them for about 15 minutes or until caramelized.
Sprinkle the flour, then whisk and cook for about 3 minutes to remove the raw taste.
Pour in the beef stock, then stir until well blended. Simmer everything for 35 minutes.
Prepare the broiler and preheat it.
In the pot, add thyme and stir until well blended with the soup. Let it simmer for another 5 minutes. Taste, then add more salt and pepper if necessary. Discard the herbs from the soup.
Dish out the soup into serving crocks, then top each with 2 slices of cheese, croutons, and shredded Gruyere.
Place the crocks in the preheated broiler and cook the cheese for a few minutes until golden brown.
Remove from the broiler and allow the soup to rest for a few minutes before serving.
Serve warm. Enjoy!
