French Onion Soup

There is nothing better than the cheese pulling off the top of a steaming bowl of French onion soup. Decadent, sweet, and savory this soup is the perfect way to start a restaurant-quality dinner at home.



  • 3 pounds (3-4 onions) yellow onions, peeled and sliced thin
  • 4 tablespoons of butter
  • 1 teaspoon of kosher salt
  • 1 tablespoon sugar
  • 1 cup of dry white wine
  • 1 tablespoon of dry sherry wine
  • 1 tablespoon of all-purpose flour
  • 8 cups of beef stock
  • 1/2 teaspoon of cracked black pepper
  • 1 French Baguette sliced into 1/2-inch pieces
  • 2 cups grated gruyere cheese


  1. In a Dutch Oven or Stockpot, melt the butter over medium-low heat. Once melted add the onions and half of the salt. Cover and sweat down for 5 minutes until softened.
  2. After removing the lid add 1 tbsp of sugar and let the onions caramelize to golden brown over medium heat. The process should take between 45 minutes to 1 hour. If the onions are browning too quickly reduce the heat.
  3. While the onions are caramelizing, heat the beef broth over low heat in a saucepan.
  4. Once the onions are finished caramelizing, add the white wine and sherry. Bring to a boil, stir in the flour, and let thicken for a minute or two.
  5. In a slow stream, add the beef stock continually stirring. Add the pepper and remaining salt. Let simmer uncovered for 10 minutes. Taste and add more salt and pepper if desired.
  6. Heat your broiler to High. Place your All-Clad Ramekins on a baking sheet and add enough of the soup to fill two-thirds of the cups. Top with a piece of sliced French bread. Add the gruyere cheese on top of the bread, roughly 1/2 cup for each ramekin.
  7. Broil on high for 1 to 2 minutes or until the cheese is melted and browned. Watch carefully to ensure the cheese does not burn. Serve immediately.

Pro Tip

If your onions aren't darkening add another 1/2 teaspoon of sugar and incorporate. You can also try turning the heat up a bit but not too much as you want to caramelize the onions not burn them


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