I absolutely love this soup. My mother-in-law came to visit and I made this for her because she loves French onion soup as well. I loved it, but she LOVED it … as in ate it for breakfast the next day. Really, how can you go wrong with the sweetness of caramelized onions and butter mixed with savory herbs and broth? You can’t. To make it even better, I’ve trimmed some of the excessive salt and butter you find in some recipes by using low-sodium broth (maybe make your own? it’s soooo good) and just enough butter.
And now that the weather is turning cooler in most parts, hot and cozy soup is calling your name.
- 1/4 cup olive oil
- 3 tbsp. unsalted butter
- 4 large yellow onions, thinly sliced
- 1 tsp. sugar
- Fresh ground pepper
- 1 tsp. Coarse salt
- 6-8 sprigs of thyme
- 2 dried bay leaves
- 1 tsp. all-purpose flour
- 1/4 cup sherry or dry white wine
- 8 cups low-sodium beef broth (or a combination of chicken and beef broth)
- 2 cloves of garlic, minced
- Bread, cheese, and fresh parsley optional to top
- Using a large dutch oven or heavy pot, heat the oil and 2 tbsp. of the butter over medium high. Add the onions, sugar, a generous amount of ground pepper, salt, thyme and the bay leaves. Reduce heat to medium-low and cook, stirring frequently, until onions are deep golden brown, about 45 minutes. Make sure to scrape the good browned bits from the side of the pot as you cook the onions. If onions get too dry, add a tbsp. of water to moisten.
- Discard the herbs. Stir in the remaining 1 tbsp. butter, flour, and sherry and cook until butter melts, about 1 minute. Add broth and garlic, increase heat, and simmer for 30 minutes. Season to taste with S/P. Top with toasted bread, cheese, and chopped parsley if you desire.