French Onion Soup

yellow onions, halved, and sliced 1/4-inch thick (8 cups)

unsalted butter

bay leaf

medium-dry sherry

brandy

dry white wine

beef stock

veal stock

salt

white pepper

Parmesan

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

My husband and I agree: this is the best french onion soup we have ever had including restaurants!  Instead of putting the bread and cheese on top of the soup, we made french dip sandwiches with deli medium rare roast beef and french bread. We used the soup as an au jus in addition to eating the soup. DELICIOUS!

Why the nasty comments? I bet that the people asking about brown onions read the directions very hastily before looking at the ingredient list. That's a matter of misreading and doesn't mean they're incompetent cooks. No reason to be judgmental. I'm sure we've all brought home the wrong thing at the market because we misread or didn't read the label. It's a mistake, that's all. I love French onion soup and like this recipe occasionally because it's somewhat lighter on the cheese. Heavy cheese recipes are more like full meals, at least for me. Happy Holidays!

I a, not sure the reviewer who posted "this soup was too boozy" is talking about. I made this soup using quality dry white wine and my soup was to die for. Perhaps the reviewer used an inferior dry white wine and that is why his/her soup did not taste good.<div><br /></div><div>I love easy to make recipes like this one. This recipe is a keeper in my household.</div><div><br /></div><div>Thanks Ina.</div>

Excellent recipe! The depth of flavor was fantastic. I did add one sprig of thyme tied to the bay leaf. I also added one garlic clove and sauteed w/ the onions.<br />

Excellent flavor using 4 cups beef stock and 4 cups chicken broth. Also, added a few tied up sprigs of thyme as another suggested.  Everyone loved it!

The soup was great but I knew I could make it better. Used 4 lg vadalia onions,  when the onions were almost done added 2T of garlic paste, 2 sprigs of thyme, and 2T of brown sugar, after adding the liquor I added 3 T of flour,  then added the wine and let evaporate into the onions. Then added the stocks. Talk about unbelievable depth if flavors!!  

Amazing soup!! I followed the recipe exactly except for using all beef stock (couldn't find veal stock). For those who thought it was too boozy, you need to read the recipe and follow the directions. Simmering after adding the alcohols is key to the recipe. It is rich and delicious.

Great depth of flavor!  Tied a few sprigs of thyme together and threw in with bay leaf while sauting onions. Couldn't find veal stock so used chicken stock in its place. Very good. 

The absolute best, followed the directions exactly, was able to buy both beef and veal stock, onions took a long time to carmalize no problem! Will definitely make it again!

I combined this recipe with Tyler Florence’s French onion soup since I couldn't decide which to make.  The only adjustments I made using Tyler’s recipe were to use ½ pound of butter instead of ¼ pound, 2 bay leaves instead of one, 2 fresh thyme sprigs and both Gruyere and Parmesan cheese.  I also made my own croutons by cutting up a loaf of Italian bread, drizzled with EVOO with salt and pepper and grated Parmesan cheese.  The croutons make a world of difference.  Best French onion soup I've ever had and best french onion soup my friends and husband had.

french onion soup

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 5

Cost: $3.58 /serving

Author : Ina Garten

Ingredients

Instructions

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