Classic French Onion Soup

April 20, 2021
Created by Harmons
45 minutes
Serves 4
  • Olive oil
  • 4-5 slices stale artisan baguette
  • 2 medium onions, thinly sliced
  • 2 Tbsp dry sherry
  • 3 cups beef broth
  • 2 cups chicken broth
  • 2 sprigs fresh thyme
  • Salt and freshly ground pepper
  • 2 cups grated Gruyere or Emmentaler cheese

Preheat oven to 400°.

Brush bread slices with oil. Place bread on a rimmed baking sheet and bake until golden brown, turning once, 10-12 minutes. Set aside. Increase heat in oven to broil.

In a large saucepan over medium-high heat, add 1 1/2 tablespoons oil. Add onions and cook until browned, 20-25 minutes. Add sherry and cook until evaporated. Add broths, thyme, liberally season with salt and pepper, increase the heat to high, and bring to a boil. Discard thyme sprigs.

Meanwhile, divide bread between 4 soup bowls. Pour soup into each bowl. Divide cheese evenly between bowls. Place bowls on a rimmed baking sheet and broil until cheese is bubbly and browned in spots, about 3 minutes.