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DINNER TONIGHT: EASY FRENCH ONION SOUP RECIPE

Today we’re going to practice being a little more like the French by indulging at dinner time, enjoying the process, and exposing our kids to yummy flavors we know they probably won’t eat… yet. Soupe à l’oignon (onion soup) if ordered in France, or French onion soup when ordered in America, is the perfect thing to add to your winter menu and I have a really simple yet satisfying recipe to share! Pairs well with a glass of red wine and a binge sesh of Emily in Paris but you can also add broiled flank steak and a salad instead, for a more well rounded meal. 
Cook Time :1 hour

YOU'LL NEED:

  • 4 large onions, 2 sweet and 2 yellow or whatever combo you’d prefer
  • 4 tbs butter
  • 1 tsp sugar
  • 3 sprigs fresh thyme
  • 1 tsp oregano leaves (I like to use fresh but either works)
  • Salt and pepper to taste
  • 1/2 cup cooking sherry
  • 2 qts beef broth (could sub for vegetable broth)
  • 2 cloves garlic, minced
  • 1 baguette, sliced at an angle (or other crusty bread)
  • 1 lb of cheese, shredded or sliced (gruyere cheese is traditional, but I also used mozzarella… other substitutes: emmental, gouda, cheddar, raclette, swiss, or monterey jack. Aside from flavor, the easier it melts, the better!)
  • OPTIONAL: Herbs to garnish (wishing I had added a sprig of rosemary to mine… next time!)

HERE'S HOW:

  • Slice onions thin and prep herbs, garlic, butter, and cooking sherry.
  • In a large stock pot or *dutch oven place all onions on medium to med-high heat and let “sweat” for a few minutes. Add sugar to help caramelize the onions. Continue stirring and browning the onions for 10 minutes. Adjust heat as needed.
  • Add butter, minced garlic and herbs. **When the onions are a deep golden brown (approx. 20-25 minutes of cooking) turn the heat up. Stiring constantly-add sherry. Continue stirring on high to med-high heat for about 5 minutes. The sherry will thicken and the alcohol will be dry. Add broth and let soup simmer for 30 minutes or up to a couple of hours.
  • Meanwhile, shred or slice cheese. Slice bread (at an angle if desired) and toast under the broiler until dry and browned.
  • Ladle soup into oven safe bowls or mugs, top with baguette and cheese, and broil until cheese is melted. Enjoy immediately!