French Onion Soup with Gruyère Toasts

Steps

1. Step 1

   Melt the butter with the olive oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onions, salt and sugar and stir to coat. They will fill the pot; they cook down a lot.

   5 min

   • 4 tbsp unsalted butter
   • 1 tbsp olive oil
   • 3 lb yellow onions (about 5 large)
   • 1 tsp salt
   • 1 tsp sugar
2. Step 2

   Cook the onions, stirring every 5 minutes or so and scraping the bottom, until they are soft, jammy and deep golden brown, 45 to 55 minutes. Lower the heat if they start to scorch; if the bottom gets very dark, add a splash of water and scrape it up.

   50 min

3. Step 3

   Stir in the garlic and flour and cook 2 minutes, stirring constantly, until no dry flour remains.

   2 min

   • 2 cloves garlic
   • 2 tbsp all-purpose flour
4. Step 4

   Pour in the sherry and scrape the bottom of the pot clean as it bubbles, about 2 minutes. Add the beef broth, thyme sprigs and bay leaf and bring to a simmer.

   5 min

   • 1/2 cup dry sherry
   • 8 cups beef broth
   • 4 sprigs fresh thyme
   • 1 bay leaf
5. Step 5

   Simmer gently, partly covered, for 30 minutes so the flavors come together.

   30 min, hands-off

6. Step 6

   Fish out the thyme sprigs and bay leaf. Stir in the sherry vinegar if using, then taste and season with salt and black pepper.

   • 1 tsp sherry vinegar
   • black pepper
7. Step 7

   While the soup simmers, heat the oven to 400°F and toast the baguette slices on a baking sheet until dry and lightly golden, about 8 minutes, turning once. Set aside.

   8 min · 400°F

   • 8 slices baguette, cut 1/2 inch thick
8. Step 8

   Turn the broiler to high. Set four oven-safe bowls on a rimmed baking sheet and ladle in the hot soup, leaving about an inch at the top. Float 2 toasts on each and pile the grated Gruyère over the toasts and right to the edge of the bowl.

   5 min

   • 6 oz Gruyère cheese
9. Step 9

   Broil 6 inches from the element until the cheese is melted, bubbling and browned in spots, 3 to 5 minutes. Watch it closely. Let the bowls sit 5 minutes before serving, and warn everyone that the bowls are very hot.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026