Bistro French Onion Soup

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  • 1 stick unsalted butter
  • 4 cups sliced onions (about 3 large onions)
  • 1 cup sherry
  • 4 cups beef or vegetable stock
  • 1 bouquet garni (a few sprigs each of parsley, thyme, rosemary and sage tied together with twine)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 8 slices of baguette
  • 8-10 ounces shredded Gruyère cheese


Melt butter in a large pot over medium low heat. Add onions and a pinch of salt. Cook for about 40 minutes on medium-low heat, stirring occasionally, caramelizing onions to a rich brown.
Increase heat to medium-high and add sherry, stirring to scrape up all the bits from the bottom of the pan. Simmer and scrape for 1-2 minutes.
Add stock and bouquet garni. Bring to a boil and then reduce to a low simmer for 15-20 minutes, adjusting seasoning with salt and pepper. Skim off any foam that rises to the top. Remove bouquet garni and bay leaf.
Ladle into individual oven-safe bowls. Place two slices of baguette across the top of each bowl and top generously with cheese. Put the bowls under a hot broiler until the cheese begins to bubble and slightly brown. Serve immediately.

Recipe from Central Market Shoreline - Culinary Resource Center
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