Onion Soup (Soupe à l’Oignon) - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Real, homemade soupe à l’oignon is probably the one soup most associated with French cooking. But genuine homemade onion soup has nothing in common with the packaged, dehydrated variety you’re probably familiar with or, for that matter, the clumpy, cheesy impostor that most restaurants serve.

[Credit: ©iStockphoto.com/Olesh]
Credit: ©iStockphoto.com/Olesh

Preparation time: 15 minutes

Cooking time: 90 minutes

Yield: 6 servings

3 tablespoons unsalted butter

1 tablespoon olive oil

6 cups thinly sliced Spanish or Vidalia onions

4 cloves garlic, thinly sliced

1 tablespoon dried thyme

2⁄3 cup dry sherry or white vermouth

4 cups beef stock or broth

Salt and pepper to taste

12 slices hard-toasted French bread

1 cup grated Gruyère or Swiss cheese

  1. Heat the butter and olive oil in a large saucepan over medium heat.

    Add the onions and garlic. Cover and cook over low heat for 15 minutes. Remove the lid and cook, stirring occasionally, for an additional 30 to 35 minutes, or until the onions are caramelized and a light golden brown,.

  2. Add the thyme and sherry. Bring to a boil and cook for 2 minutes.

    Add the stock and bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Season with salt and pepper.

  3. Place 2 pieces of bread in each serving bowl. Ladle the soup over the bread. Serve with grated cheese.