The Most Comforting French Onion Soup Recipe Ever

Von Natasha's Kitchen · 90 Min.

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Zubereitung

1. Halve the onions, trim the ends, peel them, and slice thinly across 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 now and then, for 10 minutes.
3. Sprinkle in 1/2 tsp sugar. Keep sautéing uncovered for another 30 to 40 minutes, stirring often, until the onions are deep golden brown and caramelized. Stir more frequently near the end so they don't scorch.
4. Add the minced garlic and cook for 1 more minute.
5. Pour in 1/2 cup dry sherry and scrape the bottom of the pot to deglaze. 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. Partly cover and simmer for 30 minutes. Stir in another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste, then remove from the heat.
7. Meanwhile, preheat the oven to 400°F (200°C). Cut the baguette into 1/2 inch (about 1.3 cm) slices, brush both sides lightly with olive oil, arrange on a baking sheet, and bake for 6 to 8 minutes until the edges are golden brown.
8. Top the toasts with half of the grated Gruyère and broil for 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, float the cheesy toasts on top, and serve.

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