French Onion Soup

Name: French Onion Soup
Total time: 4200 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 tablespoons Unsalted butter; 3-4 large (about 3 lbs.), peeled and thinly sliced Red or yellow onions; 3/4 teaspoon, plus more to taste Kosher salt; 2 quarts (8 cups) Beef stock; 1 cup Chardonnay wine; 1 tablespoon Dry sherry; 1 tablespoon All-purpose flour; 1/2 teaspoon, plus more to taste Black pepper; 8-12 slices (1/2 inch) thick, from 1 loaf) Store-bought baguette; 1 1/2 cups Freshly shredded Gruyère cheese

Kathryn B @kbonesbrueg

My husbands favorite soup.

Kathryn B @kbonesbrueg

My husbands favorite soup.

Saved

Ingredients

1 hour 10 min ish

4 to 6 servings

3 tablespoonsUnsalted butter
3-4large (about 3 lbs.), peeled and thinly sliced Red or yellow onions
3/4teaspoon, plus more to taste Kosher salt
2 quarts (8 cups)Beef stock
1 cupChardonnay wine
1 tablespoonDry sherry
1 tablespoonAll-purpose flour
1/2teaspoon, plus more to taste Black pepper
8-12 slices (1/2 inch)thick, from 1 loaf) Store-bought baguette
1 1/2 cupsFreshly shredded Gruyère cheese

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Steps

1 hour 10 min ish

1

Melt butter in a Dutch oven over medium heat. Add onions and ½ tsp salt, cover, and soften for 5 min.
2

Uncover and caramelize onions very slowly over medium-low heat, stirring occasionally, until golden brown (45–60 min).
3

Meanwhile, warm beef stock in a saucepan over low heat.
4

Add Chardonnay and sherry to onions, bring to a boil. Stir in flour and cook for 1–2 min.
5

Gradually add warm stock, ¼ tsp salt, and pepper. Boil uncovered for 10 min. Adjust seasoning.
6

Heat broiler. Place ovenproof bowls on a baking sheet, ladle in soup, top with baguette slices, and sprinkle generously with fresh shredded Gruyère.
7

Broil 1–2 min until cheese melts and browns. Serve immediately.