Easy One-Hour French Onion Soup
Serves 610 mins prep55 mins cook
This easy French onion soup recipe is ready in one hour. The broth has rich flavor, the onions are perfectly caramelized, and that cheese is heavenly.
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What you need
Instructions
-1 To a large Dutch oven or stockpot, add the oil, onions, 1 teaspoon salt, pepper, toss to coat, and cook over medium heat for about 30 minutes until onions have softened and are caramelized; stir intermittently. -1 Add the butter, garlic, stir to combine, and cook for about 1 minute, or until garlic is fragrant. -1 Add the sherry to deglaze the pan (use caution, it will bubble up). Scrape up and loosen the browned bits from the bottom of the pan. -1 Add the beef broth, Worcestershire sauce, bay leaves, thyme, bring to a simmer, cover, and allow soup to maintain a low simmer for about 20 to 30 minutes, or until broth has reduced slightly and thickened slightly. -1 While soup simmers, slice and toast the bread. Simply toast it in a regular toaster to a light/medium color (I find toasted bread to be less soggy and slimy on top of the finished soup); set aside.Preheat oven broiler to high. -1 After soup has simmered, taste it and optionally add 1 additional teaspoon salt, or as necessary to taste. Optionally add sugar, to taste. I used about 2 teaspoons salt total and 1 heaping teaspoon sugar because I think it balances the flavors. Remove the bay leaves. -1 Ladle soup into oven-safe bowls, top each bowl with a slice of bread, about 1/3 cup cheese per bowl or as desired, places bowls on a sheet pan, and broil for about 1 to 3 minutes, or until cheese has melted and is as dark as desired. Watch cheese closely so it doesn’t burn. All broilers vary in intensity. -1 Serve immediately.View original recipe