Search thousands of recipes reviewed by home cooks like you.

Easy French Onion Soup for Guests

Easy French Onion Soup for Guests

  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
Chef John

Chef John

This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large skillet over low heat. Cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.
  2. Mix in thyme sprigs and bay leaf. Pour in sherry wine and sherry vinegar, and stir in black pepper. Pour in beef broth, chicken broth, and water. Stir to combine, and allow the soup to simmer gently for one hour.
  3. Ladle soup into heat-proof crocks. Place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded Gruyere cheese per serving.
  4. Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pb1717
71

pb1717

11/27/2011

This is a very good recipe. However, make sure to remove the bay leaf and thyme sprigs. The French use wine often to flavor their food. I think it's silly to omit wine in a recipe simply because you "don't drink". The wine is not to get you drunk. It is an ingredient necessary to achieve the desired flavor in a dish. So to the previous reviewer, I don't think you should give one star when you obviously did not use the wine, which would have made a huge difference.

Seeker1501
49

Seeker1501

12/6/2011

I learned how to make this from Vincent Price's cookbook. It is a long and intermediate recipe. Chef John's recipe here gets the flavor w/o all the fuss. This is an excellent and simple version. The alcohol cooks off and the sherry flavor combines perfectly with the cheese and onions. It is a warming aromatic blend of flavor, which makes it perfect for winter evenings when you know you are "in for the night-all snuggy and warm".

Wilhelmina99
32

Wilhelmina99

1/21/2012

French Onion Soup is my son's favorite and he liked this the best! Very easy to make and flavorful. I love the splash of dry sherry and sherry vinegar. As Chef John suggested in his video recipe to purchase the real Gruyere cheese (which I did) and that adds a layer of pure culinary sophistication. Allow it to simmer long and slow. A wonderful meal on a cold day or anytime!

Similar recipes

ADVERTISEMENT