The best French Onion Soup with tender onions, sherry spiked beef broth and cheesy croutons!
Course Main Course
Keyword onions, soup
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
3large sweet onions about 2 poundspeeled and thinly sliced
2teaspoonsvegetableor canola oil
4cupsBeef Bone BrothI used Kettle and Fire
4slicesbaguettesliced into 1/2" rounds
In a large dutch oven over medium heat, melt the butter and oil together. Add the sliced onions and cook for 15 minutes until softened, stirring occasionally. Stir in the salt and pepper. Place the lid askew on the pot and continue to cook for an additional 45-50 minutes, stirring occasionally until they onions are caramelized. Moderate the heat if the onions are browning too quickly.
Add the wine and simmer until most of the liquid has evaporated, about 10-15 minutes. Tie the thyme with a kitchen string into a tight bundle. Add the thyme, bay leaves and broth. Simmer for 15 minutes.
Meanwhile preheat the oven to 400°. Slice the baguette into rounds and place on a baking sheet. Bake the bread for about 4-5 minutes, then flip the slices and cook for an additional 3-4 minutes, until toasts are crisp and lightly browned. Lightly rub the garlic over one side of the toasts.
Turn up the oven to broil.
Remove the thyme and bay leaves and discard. Add half a teaspoon of sherry each to 4 ovenproof crocks or bowls. Ladle the soup into the bowls and place on a baking sheet. Rest 1-2 toasts on top of each bowl of soup, depending on how large they are (garlic side up) and sprinkle each with the gruyere.
Broil for 2-5 minutes until the cheese is melty and the edges of the bread are crisp. Serve.