Soupe à l’Oignon Gratinée aka French Onion Soup ✨ 🧅 🥣


* 6 tablespoons butter + more for bread

* 3 lbs mixed onions – yellow, sweet

Red and shallots

* Kosher salt and freshly ground black

* 1/2 cup dry sherry

2 quarts low-sodium chicken stock

2 sprigs thyme

1 bay leaf

1 tsp Asian fish sauce (optional but you really should lol)

1 tsp cider vinegar

8 bowl-size slices rustic bread

1 clove garlic

1 lb Gruyère cheese, grated

2 tbsp freshly minced chives, for garnish.

Cook Along With A Video:


In a large stainless steel saucepan, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes.

Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon water, scrape up browned bits, and continue cooking.

Season with salt and pepper. Add sherry and bring to a simmer, scraping up any browned bits. Cook about 3 minutes.

Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes. Add fish sauce, and cider vinegar. Season with salt + pepper. Discard thyme and bay leaf.

Preheat broiler and adjust rack to top. Butter toast and rub with garlic until fragrant. Spoon a small amount of broth into the bottoms of oven-safe bowls.

Then top with half the toast, and sprinkle cheese over. Spoon more soup, nearly filling the bowl. Set remaining toasts in bowls, and top with remaining cheese. Broil until bubbly & brown.

Garnish with chives.

Enjoy! *Recipe by Serious Eats

  1. Jessica Marks says:

    I’ve never heard of chicken stock being used for French onion soup. I haven’t used Sherry before. Excited to try, but I think I’ll use beef stock.

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