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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.
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Course Soup
Cuisine Canadian, French
Servings 6

Ingredients
  

  • 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
  • 1¼ cups shredded Emmenthal cheese
  • 1¼ cups shredded Gruyère cheese

Instructions
 

  • 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.