Yunhee Kim
Prep Time
15 Mins
Cook Time
50 Mins
Makes 4 servings (serving size: 1 3/4 cups soup and 2 toasts)

French onion soup is the perfect go-to for cold winter days. Serve hot and bubbly, top with melted Gruyère, and your family will never know this recipe is light.

How to Make It

Step 1

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.

Step 2

Place bread slices on a baking sheet; bake 7 minutes per side or until golden.

Step 3

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.

Ratings & Reviews

Lou Bear's Review

Lou Bear
November 29, 2010
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.