French Onion Soup

french onion soup

French Onion Soup

Servings 4 Servings


  • ¼ cup (4 tablespoons) butter
  • 5 large Vidalia onions, thinly sliced
  • 1 garlic clove, minced
  • ½ cup brandy
  • 2 tablespoons all-purpose flour
  • 8 cups beef, chicken or veggie broth
  • ¼ cup dry sherry
  • 2 dried bay leaves
  • 2 thyme sprigs
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 8 ½-inch-thick baguette slices, toasted
  • 8 ounces Gruyere cheese, grated (about 1 cup)
  • fresh thyme leaves


  • Melt butter in a large Dutch oven or soup pot, over medium-low heat. Add onions and cook, stirring frequently, about 50 minutes or until caramelized. Add garlic and sauté for 1 minute. Remove from heat and add the brandy. Return back to the heat, and deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Sprinkle the flour, and cook for an additional 2 minutes.
  • Slowly add the broth, dry sherry, bay leaves, thyme, salt, and black pepper; stir to combine. Reduce heat to medium-low, cover and simmer for 40 minutes. Discard the bay leaves and sprigs of thyme.
  • Preheat oven to broil setting.
  • Place 1 toasted baguette slice in the bottom of ovenproof soup crocks and ladle the soup in and then top with an additional toasted baguette slice. Top each slice with about ¼ cup of cheese. Place soup crocks on a baking sheet and transfer to oven. Broil for 2-4 minutes, or until the cheese is melted and bubbly. Serve immediately. Enjoy!