French Onion Soup Recipe
Ingredients
2 Tbsp. olive oil, plus more to brush toasts
2 Tbsp. unsalted butter
3 lbs. yellow onions, about 6 large onions, halved, peeled, and thinly sliced with the grain
1/2 tsp. granulated sugar
2 garlic cloves, minced
1/2 cup dry sherry wine, or use dry vermouth or dry white wine
8 cups beef stock, or broth
1 bay leaf
3 sprigs of fresh thyme, plus more to garnish (or 1/4 tsp. dried thyme).
1 1/2 tsp salt, or to taste, divided
1/2 tsp. black pepper, or to taste
12 slices of baguette
8 oz. Gruyere cheese, 1 1/2 cups shredded, divided
Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
In a large heavy-bottomed pot or Dutch oven over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add sliced onions and sauté uncovered, stirring occasionally, for 10 minutes.
Sprinkle the onions with 1/2 teaspoon sugar, which will help the onions caramelize faster. Sauté uncovered for another 30–40 minutes, stirring occasionally, until the onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
Once the onions are caramelized, add minced garlic and sauté another minute.
