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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!
4.50 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 20 mins
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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