Classic French Onion Soup
Ingredients
- 3 tablespoons olive oil
- 2 pounds yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry sherry or dry white wine
- 8 cups beef broth
- 2 bay leaves bay leaves
- 1 French baguette, sliced French baguette, sliced
- 6 slices Gruyère cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until caramelized and golden brown, about 30-40 minutes. Add sugar, salt, and pepper during the last 10 minutes of cooking.
- Deglaze the pot with sherry or white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the alcohol evaporates.
- Add beef broth and bay leaves. Bring to a boil, then reduce heat and simmer for 20-30 minutes to allow the flavors to meld.
- Preheat broiler. Place soup in oven-safe bowls. Top each bowl with a slice of baguette and a generous amount of Gruyère cheese.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.
