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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
French Onion Soup
...in your mind.
French Onion Soup

French Onion Soup

Ingredients

  • 3 lbs yellow onions halved & thinly sliced
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 3 large cloves garlic, minced
  • Kosher salt & ground pepper
  • 3 tablespoons sherry wine
  • 2 tablespoons fresh thyme, leaves only 3/4 inch
  • 5 cups beef broth
  • 2 tablespoons soy
  • French bread (day old if possible) cut into 3/4” thick slices, if using fresh: cut into 3/4 slices as well and put into a 350 oven about 10 minutes
  • One pound Gruyere or Swiss Cheese, grated on the larger holes of a box grater

Directions

  1. Melt butter & oil in a large pan on medium/high heat and put in onions and let cook - stirring often until they soften a lot and begin to darken but without burning - about 25 minutes
  2. Push onions out of a corner of the pan, add a teaspoon more oil and the garlic - let sit about 45 seconds then mix
  3. Add sherry, let sizzle & steam a minute or so, and then put in soy and broth - keep on a low simmer for 30 minutes
  4. When ready, ladle into soup bowls, top with a slice or 2 of the bread, then add a lot of cheese to each
  5. Place on a baking sheet, then under broiler about 8 inches (below) until brown & bubbly
French Onion Soup

French Onion Soup

Ingredients

  • 3 lbs yellow onions halved & thinly sliced
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 3 large cloves garlic, minced
  • Kosher salt & ground pepper
  • 3 tablespoons sherry wine
  • 2 tablespoons fresh thyme, leaves only 3/4 inch
  • 5 cups beef broth
  • 2 tablespoons soy
  • French bread (day old if possible) cut into 3/4” thick slices, if using fresh: cut into 3/4 slices as well and put into a 350 oven about 10 minutes
  • One pound Gruyere or Swiss Cheese, grated on the larger holes of a box grater

Directions

  1. Melt butter & oil in a large pan on medium/high heat and put in onions and let cook - stirring often until they soften a lot and begin to darken but without burning - about 25 minutes
  2. Push onions out of a corner of the pan, add a teaspoon more oil and the garlic - let sit about 45 seconds then mix
  3. Add sherry, let sizzle & steam a minute or so, and then put in soy and broth - keep on a low simmer for 30 minutes
  4. When ready, ladle into soup bowls, top with a slice or 2 of the bread, then add a lot of cheese to each
  5. Place on a baking sheet, then under broiler about 8 inches (below) until brown & bubbly