Samantha Denton
French Onion Soup
a classic onion soup with caramelized onions, beef broth, and cheese-tinished topping.
Ingredients
ingredients
- 4 large yellow onions
- 3 Tbsp butter
- 1 Tbsp beef tallow or olive oil
- 1 tsp salt (to start, adjust later)
- 1/2 tsp sugar (optional, helps caramelization)
- 3 garlic (cloves, minced)
- 2 Tbsp flour
- 1/2 cup sherry
- 6 cups beef broth
- 1 Tbsp soy sauce
- 1–2 Tbsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- freshly ground black pepper (to taste)
for serving
- slice baguette slices, toasted
- Gruyère cheese
- Mozzarella
Method
- 1
Melt butter and beef tallow in a large, heavy pot over medium-low heat.
- 2
Add onions and salt. Cook 40–50 minutes, stirring often, until deeply golden and jammy.
- 3
Add garlic and cook 30 seconds until fragrant.
- 4
Stir in flour and cook for 1 minute.
- 5
Deglaze with sherry, scraping the bottom of the pot. Simmer until reduced by about half.
- 6
Add broth, thyme, bay leaf, pepper, soy sauce, and Worcestershire.
- 7
Bring to a gentle simmer and cook 20–30 minutes.
- 8
Remove bay leaf and thyme sprigs. Taste and adjust seasoning.
- 9
Ladle soup into oven-safe bowls. Top with toasted baguette and a generous amount of Gruyère and mozzarella.
- 10
Broil 2–4 minutes until bubbly and deeply golden.