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French Onion Soup
Recipe

10 INGREDIENTS • 7 STEPS • 1HR

French Onion Soup

4.6
5 ratings
A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!
1HR
Total Time
$2.12
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butter
3 Tbsp
Beef Stock
4 cups
Beef Stock
Chicken Stock
4 cups
Chicken Stock
Dry Sherry
1/4 cup
Dry Sherry
Baguette
1
Baguette
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
637
Fat
21.2 g
Protein
25.2 g
Carbs
79.2 g
Add to plan
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French Onion Soup
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Julienne the Vidalia Onions (5).
step 1 Julienne the Vidalia Onions (5).
step 2
Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.
step 2 Melt the Butter (3 Tbsp) in a large deep pot (preferably Dutch oven) over medium heat. Add the onions and cook until caramelized, about 20 minutes. Stir with a wooden spoon to ensure no onions stick to the pot.
step 3
While onions cook, you can slice the Baguette (1).
step 3 While onions cook, you can slice the Baguette (1).
step 4
Deglaze the pot with 1 cup of the Beef Stock (4 cups), then cook until dry. Repeat 2 more times until the onions are ​dark brown and have absorbed most of the stock.
step 4 Deglaze the pot with 1 cup of the Beef Stock (4 cups), then cook until dry. Repeat 2 more times until the onions are ​dark brown and have absorbed most of the stock.
step 5
Roughly chop the Fresh Thyme (1 Tbsp).
step 5 Roughly chop the Fresh Thyme (1 Tbsp).
step 6
Add the thyme, remaining beef stock, and Chicken Stock (4 cups) and simmer for 20 minutes. Add Salt (to taste) and Ground Black Pepper (to taste) and adjust as needed. Add the Dry Sherry (1/4 cup) and stir to combine.
step 7
Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices), then place under the broiler until cheese is golden brown.
step 7 Portion into soup bowls, add 2 slices of bread, top each bowl with a slice of Provolone Cheese (4 slices), then place under the broiler until cheese is golden brown.
Tags
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Appetizers
Comfort Food
Shellfish-Free
French
Side Dish
Soup
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