Lover’s French Onion Soup
User Reviews
5
Lover’s French Onion Soup
Description
Lover’s French Onion Soup begins with thinly sliced sweet onions simmered in butter until richly caramelized and golden, a process taking up to 50 minutes in total, incorporating bourbon to deepen the flavor. Minced garlic and dry sherry join before the addition of beef stock and fresh thyme sprigs. The broth is simmered to reduce and thicken slightly, concentrating its savory sweetness.
While the soup simmers, bread slices are cut into heart shapes and baked until golden and crisp, providing a delicate crunchy texture. To serve, the soup is ladled into oven-safe dishes, topped with these heart croutons and generous amounts of grated Gruyere cheese that melts and browns, creating a rich, savory crust.
This recipe offers a balance of sweet caramelized onions, aromatic herbs, and the savory depth of beef stock, complemented by the textural contrast between the tender soup and crispy cheesy bread. It’s well-suited as a warming starter or light meal, pairing nicely with simple salads or roasted vegetables.
Ingredients
- 4 to 5 sweet onion about 2lbs worth), sliced, large
- 6 tablespoons butter unsalted
- 1 teaspoon thyme chopped fresh
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 3 tablespoons bourbon
- 2 garlic minced, cloves
- ⅓ cup dry sherry
- 6 cups beef stock
- 1 to 2 thyme plus extra for garnish, sprigs, fresh
- 8 ounces gruyere cheese freshly grated
- bread cut into heart shapes, slices
Instructions
- Heat a large pot over low heat and add the butter. Once melted, stir in the onions, salt, pepper and thyme. Cook, stirring often, until the onions are softened and are starting to caramelize, about 20 minutes. Stir in the bourbon. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
- Stir in the dry sherry and cook for about 5 minutes. Add in the beef stock and fresh thyme sprigs. Bring the mixture to a boil, then reduce it to a simmer and cook uncovered for 15 to 20 minutes, until the broth has reduced and thickened a bit.
- While the soup is simmering, make your heart croutons! Preheat the oven to 350 degrees F. Use a heart-shaped cutter to cut out hearts in the bread, then place them on the baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunch.
- To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Add a sprinkle of gruyere cheese on top, then a heart crouton. Add another sprinkle of gruyere on top. Repeat with remaining crocks.
- Turn the broiler on your oven to high with a rack in the center of the oven.
- Place the crocks on a baking sheet and stick them in the oven. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly. Garnish with extra thyme if you wish. And serve!
User Reviews
Overall Rating
5
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