Makes 4 servings (serving size: 1 3/4 cups soup and 2 toasts)
1 tablespoon unsalted butter
1 tablespoon olive oil
3 large thinly sliced Spanish onions
1/4 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon flour
1/3 cup dry sherry
6 cups reduced-sodium chicken stock
1/4 teaspoon freshly ground black pepper
2 teaspoons reduced-sodium soy sauce
4–8 (3/4-inch) slices French baguette
4 ounces Gruyère cheese, sliced
How to Make It
Preheat oven to 400°. Heat butter and olive oil in a heavy skillet over medium-high heat. Add onions and salt. Cover; cook 5 minutes. Uncover; add sugar. Cook, stirring frequently, 25 minutes or until onions are golden. Add flour, and reduce heat to medium-low; cook 1–2 minutes. Add sherry, scraping pan to loosen browned bits. Cook 1–2 minutes or until slightly reduced. Transfer to a saucepan. Add stock and pepper. Boil; reduce heat to low, and simmer, covered, 10 minutes. Add soy sauce.
Place bread slices on a baking sheet; bake 7 minutes per side or until golden.
Heat broiler. Ladle soup into ovenproof bowls. Top with 1–2 bread slices and 2 slices Gruyère. Broil 1–2 minutes or until cheese is bubbly.
This is my first time making French onion soup, but I have been fortunate enough to eat it in France before. I used beef broth instead of chicken broth because it is more of a traditional flavor. The soup turned out very tasty and surprisingly filling. It was served with chicken tenders wrapped in prosciutto which was a nice contrast to the dish. Next time I would do an herb marinated chicken instead to add a flavor of freshness to the meal. I will use this recipe again.
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