A dish of French onion soup with bread and a purple spoon on a light purple cloth
Photography, Stacey Brandford

French Onion Soup

We've perfected the formula for this classic comfort food.

With slow, gentle cooking, plain onions become rich, golden and caramelized. The additions of wine and sherry make this comforting soup – which is amped up even further when topped with slices of toasted baguette and lots of melted cheese – especially nice for warming you up on chilly winter days.

A dish of French onion soup with bread and a purple spoon on a light purple cloth

French Onion Soup

ELLE Gourmet's French onion soup recipe, made with wine and sherry and topped with cheesy baguette.
Course Soup
Cuisine Canadian, French
Servings 6


  • ¼ cup butter melted
  • 2 cloves garlic thinly sliced
  • 4 large Vidalia onions cut into ¼-inch-thick slices
  • 2 tbsp dry sherry
  • 6 cups good-quality beef stock
  • 1 cup dry white wine
  • 2 sprigs thyme
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 6 slices baguette
  • cups shredded Emmenthal cheese
  • cups shredded Gruyère cheese


  • In large Dutch oven, melt butter over medium heat. Add garlic and cook, stirring, until fragrant and just beginning to colour, 2 to 3 minutes.
  • Add onions and cook, stirring often, until just wilted; reduce heat to medium-low. Continue cooking onions, stirring occasionally and scraping up golden bits from bottom of pot, until they are richly caramelized and golden brown, 45 to 50 minutes.
  • Add sherry and cook until evaporated and syrupy, 2 minutes. Add stock, wine, thyme, salt and pepper; cook for 15 minutes.
  • Preheat oven to broil.
  • Arrange baguette slices on baking sheet. Broil on centre rack until evenly toasted on both sides, about 1 minute per side.
  • In bowl, combine Emmenthal and Gruyère cheeses. Place 6 oven-safe bowls on baking sheet; divide onion soup among bowls. Sprinkle some of the cheese mixture into each bowl. Layer with a slice of baguette and top generously with remaining cheese. Broil until cheese is melted and bubbly, 1 to 2 minutes.
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