French Onion Soup

  • Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes


  • 4 tablespoons unsalted butter
  • 4 tablespoons canola oil
  • 6 Vidalia (or sweet) onions, quartered and sliced thinly
  • 8 cups beef stock
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 dry bay leaves
  • 1 cup sherry
  • Slices French baguette, toasted (8–12 slices, depending on the size and the serving amount)
  • 2 cups shredded gruyere cheese
  • Thyme leaves, for garnish


  1. Heat a very large pot over medium-high heat, and add in the butter and the oil. Once melted together, add in the sliced onions and stir to get them situated in the pot. Cook them, stirring every few minutes, until they begin to soften and wilt down, about 15 minutes.
  2. Meanwhile, heat the beef stock in a medium pot over medium heat until hot.
  3. After the 15 minutes, add in the sugar, salt, and pepper and stir to combine. Continue to cook the onions until they caramelize and become a deep golden brown and have an almost jam-like consistency, another 20–25 minutes.
  4. Once the onions are caramelized and softened, add in the garlic, thyme, bay leaves, and sherry, and stir. Simmer for about 5 minutes, stirring occasionally, until slightly reduced.
  5. Add in the hot beef stock and bring to a rolling simmer, then reduce the heat to low or medium-low, and simmer the soup, uncovered, for about 40–45 minutes.
  6. To serve, ladle the soup into oven/broiler-proof bowls or little crocks, then top with a couple of pieces of toasted baguette, and about ½ cup of the shredded gruyere cheese, and place on a baking sheet under the broiler to melt and caramelize the cheese.
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