French Onion Soup
The best meal for a cozy night in.
Mini Dutch Ovens
Large Sheet Pan
- 3 Large Yellow Onions Cut in half lengthwise, sliced crosswise
- 2 Tbsp Unsalted Butter
- 1/4 cup Dry Sherry
- 2 quart Beef Broth
- 1 Bay Leaf
- 3 Fresh Thyme Sprigs
- 4 1/2" Slices Rosemary Sourdough
- 2 cups Shredded Comte or Gruyere Cheese
- Salt & Pepper to taste
In a large pot or Dutch oven, melt the 2 Tbsp butter over medium heat.
Add the sliced onions and a generous pinch of sea salt to the pot. Cook over medium heat, only stirring once or twice until the onions are softened, about 12-15 minutes
Continue to cook the onions of medium heat for another 30 minutes, stirring frequently, until they are browned but not burnt.
Stir in the dry sherry. Allow to reduce by half.
Add the beef broth, bay leaf and fresh thyme sprigs.
Cover and simmer over low heat for an additional 30 minutes.
In the meantime, preheat the oven to 350 degrees F and shred the comte cheese.
Spread butter onto the rosemary sourdough & toast the slices in the oven, about 3-5 minutes.
Remove the toasted sourdough and turn the broiler on HIGH.
Discard the bay leaf and fresh thyme sprigs.
Season the soup with salt & pepper to taste.
Carefully, ladle the soup into each mini dutch oven and top with a slice of sourdough bread & shredded cheese. Place each mini dutch oven onto the baking sheet.
Carefully, transfer the sheet pan with the dutch ovens to the preheated oven.
Broil the soup until the cheese is golden & bubbly- rotating the baking sheet halfway through to ensure even broiling. *Keep an eye on the soup the entire time as the bread & cheese can burn very quickly.*
Carefully remove the hot sheet pan with hot ramekins and garnish the soup with fresh thyme leaves.
This recipe is so so good. It reminds me of the Beauty & The Beast Restaurant at Disney World.
I recommend a light, crisp Pinot Gris to pair fabulously with the cheesy, richness of the soup. Bon Appetit!