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+ servings

French Onion Soup - NewYork Times

A Delicious soup with great depth of flavor, from Sara Bonisteel over at the New York Times. Worth every minute spent cooking!
4.55 from 11 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 4


  • 3 tbsp unsalted butter
  • 3 lbs red and/or yellow onions
  • ¾ tsp kosher salt more to taste
  • 8 cups beef stock
  • 1 cup dry white wine
  • 1 tbsp dry sherry
  • 1 tbsp all-purpose flour
  • ½ tsp black pepper more to taste
  • 1 loaf French Bread cut into 8-12 1/2-inch slices
  • 1 ½ cups grated Gruyere Cheese


  • Thinly slice onions. Melt butter in Dutch Oven over medium heat.
  • Add onions and 1/2 teaspoon salt, stir and cover for 5 minutes.
  • Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning.
  • Warm beef stock in saucepan.
  • Add the wine and the sherry to the onion mixture, give a stir and bring to a boil. Add the flour, stir, and let thicken 1-2 minutes.
  • Add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for @ 10 minutes.
  • While the soup is boiling, grate your cheese.
  • Heat your broiler. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.
  • Broil 1-2 minutes, watching carefully. Serve immediately.
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