French Onion Soup

I prepared this dish for the subreddit, /r/52weeksofcooking, where the theme was “book inspired”. I decided to go with Harry Potter mainly because I was already craving French Onion Soup. This really satisfied my craving and was delicious. Also pictured: my friend made butter beer!

  • Servings: 8-serving
  • Difficulty: easy
  • Print


  • Course: main course
  • Cooking Time: 75 mins


1/2 Cup Butter
2 White Onions
2 Yellow Onions
3 Cloves Garlic
3 Bay Leaves
Sprigs 2 Fresh Thyme
to taste Kosher Salt ,
to taste Ground Pepper ,
1 Cup Sherry
3 Tablespoons Flour , heaping
2 Quarts Beef Broth
1 Baguette , sliced
1/2 lb Smoked Gruyere Cheese , sliced


  1. Melt the butter over medium heat.
  2. While the butter is melting slice the onions into a thin slice and mince the garlic.
  3. Add the onions, garlic, bay leaves, thyme, salt (about 1/2 teaspoon), and pepper (about 5 – 10 cranks) to the pot. Cook until the onions are very soft and carmelised (25 – 35 minutes), stirring occasionally.
  4. Add the sherry, increase the heat to high and bring to a boil (about 1 minute). Reduce the heat back to medium and simmer until the onions are mostly dry and the sherry is evaporated (5 – 10 minutes), stirring occasionally.
  5. Discard the bay leaves and thyme.
  6. Dust the onions with the flour and stir. Turn the heat down to medium low to prevent the flour from burning and cook for an additional 10 minutes, stirring occasionally.
  7. Add the beef broth, stir, and bring the soup up to a simmer (about 3 minutes). Cook for 10 minutes.
  8. Taste the soup and season with salt and pepper if needed. Mine did not need any but my broth was a bit salty.
  9. Preheat the broiler.
  10. Ladle the soup into bowls, top with 2 or 3 slices of baguette, and top with the gruyere cheese.
  11. Put the bowls into the broiler until the baguettes are a bit toasted and the cheese is melted (2 – 3 minutes).


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