Back to Homemade French Onion Soup All Reviews for Homemade French Onion Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 martha-frenchonionsoup-d110633_20130923.jpg
Ingredients Ingredient Checklist 4 tablespoons unsalted butter, cut into tablespoon-sized pats 1 tablespoon extra-virgin olive oil 2 pounds yellow onions, cut in half lengthwise and sliced 1/4-inch thick 1 teaspoon sugar 1 tablespoon all-purpose flour 1/2 cup dry sherry 3 1/2 cups homemade beef stock 2 teaspoons chopped fresh thyme Coarse salt and freshly ground black pepper 1 small French baguette, sliced on a bias into 3/4-inch thick pieces 12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 1/2 cups)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 martha-frenchonionsoup-d110633_20130923.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
martha-frenchonionsoup-d110633_20130923.jpg
martha-frenchonionsoup-d110633_20130923.jpg
Ingredients
Ingredients
- 4 tablespoons unsalted butter, cut into tablespoon-sized pats 1 tablespoon extra-virgin olive oil 2 pounds yellow onions, cut in half lengthwise and sliced 1/4-inch thick 1 teaspoon sugar 1 tablespoon all-purpose flour 1/2 cup dry sherry 3 1/2 cups homemade beef stock 2 teaspoons chopped fresh thyme Coarse salt and freshly ground black pepper 1 small French baguette, sliced on a bias into 3/4-inch thick pieces 12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 1/2 cups)
Directions
Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.
Reviews (4)
Add Rating & Review 54 Ratings 5 star values: 11 4 star values: 16 3 star values: 20 2 star values: 3 1 star values: 4
Reviews (4)
Add Rating & Review 54 Ratings 5 star values: 11 4 star values: 16 3 star values: 20 2 star values: 3 1 star values: 4
Add Rating & Review
54 Ratings 5 star values: 11 4 star values: 16 3 star values: 20 2 star values: 3 1 star values: 4
54 Ratings 5 star values: 11 4 star values: 16 3 star values: 20 2 star values: 3 1 star values: 4
54 Ratings 5 star values: 11 4 star values: 16 3 star values: 20 2 star values: 3 1 star values: 4
5 star values: 11 4 star values: 16 3 star values: 20 2 star values: 3 1 star values: 4
Martha Stewart Member Rating: 5 stars 11/08/2019 Wow. So easy.Rich thick broth. Followed to the tee. No salt needed with the cheese. Martha Stewart Member Rating: 5 stars 04/28/2019 I have made this several times over the past year or two. The only adjustment is that I did not add the sugar. I can't eat processed sugar and my husband doesn't need it, but we also don't want it sweet, so we don't even use Stevia. The onions caramelize anyway, and cooking them for 45 mins to an hour works great. Always turns out excellent! Following the recipe (without sugar), always turns out exceptional!We just love the taste Martha Stewart Member Rating: Unrated 02/08/2015 Made soup a moment ago. Ago with most that adding the sugar did make it a bit sweet. Next time I will avoid adding the sugar and sprinkle the onions with a small amount of salt to draw out the natural sugar in the onions while they are cooking down. Martha Stewart Member Rating: 5 stars 03/09/2014 This soup is excellent. My boyfriend hates onions but wanted seconds of this dish. Will make this again!Martha Stewart Member
Rating: 5 stars 11/08/2019
Wow. So easy.Rich thick broth. Followed to the tee. No salt needed with the cheese.
Rating: 5 stars
Rating: 5 stars 04/28/2019
I have made this several times over the past year or two. The only adjustment is that I did not add the sugar. I can’t eat processed sugar and my husband doesn’t need it, but we also don’t want it sweet, so we don’t even use Stevia. The onions caramelize anyway, and cooking them for 45 mins to an hour works great. Always turns out excellent! Following the recipe (without sugar), always turns out exceptional!We just love the taste
Rating: Unrated 02/08/2015
Made soup a moment ago. Ago with most that adding the sugar did make it a bit sweet. Next time I will avoid adding the sugar and sprinkle the onions with a small amount of salt to draw out the natural sugar in the onions while they are cooking down.
Rating: Unrated
Rating: 5 stars 03/09/2014
This soup is excellent. My boyfriend hates onions but wanted seconds of this dish. Will make this again!
All Reviews for Homemade French Onion Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Homemade French Onion Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
