French Onion Soup in 30 Min — Better than Restaurant! #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Halve the onions, trim the ends, peel them, and slice thinly against the grain.
2. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large heavy pot or Dutch oven over medium heat. Add the onions and sauté uncovered, stirring occasionally, for 10 minutes.
3. Sprinkle in 1/2 tsp sugar and keep sautéing uncovered for another 30 to 40 minutes, stirring occasionally, until the onions are caramelized and browned. Stir more often near the end so they don't scorch.
4. Add the minced garlic and sauté for 1 more minute.
5. Pour in 1/2 cup sherry and scrape up the bottom of the pot. Keep stirring until the sherry has cooked off, about 3 minutes over medium heat.
6. Add 8 cups beef stock, the bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste, then remove from heat.
7. Preheat the oven to 400°F. Slice the baguette 1/2 inch thick, brush both sides lightly with olive oil, arrange on a baking sheet and bake 6 to 8 minutes, until golden brown at the edges.
8. When ready to serve, top the toasts with half of the cheese and broil 2 to 3 minutes, until the cheese melts and turns golden in spots.
9. Ladle the soup into warm bowls, sprinkle the remaining cheese over the hot soup, top with the cheesy toasts and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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