French Onion Soup

French Onion Soup

I love a good French Onion Soup! And I have to say, my sweetie makes the best. He’s a chef and he has spent many years perfecting his recipe. I asked him to share his recipe with me and, after lots of begging, he finally agreed. So today, I’m sharing it with you.

French Onion Soup

Makes 6 servings

  • 4 large yellow onions
  • 1 tsp sugar
  • 1 tbsp olive oil for onions + 1 tbsp for bread
  • 7 cups beef broth
  • 1 bay leaf
  • 1/8 cup sherry to taste
  • 1/4 cup marinara sauce (I know, it seems strange, but it’s the secret ingredient to the best soup you’ve ever had!)
  • Salt and pepper to taste
  • 12 slices of French baguette bread
  • 1 1/2 – 2 cups shredded Gruyere cheese

Toast Bread

Preheat oven to 350 degrees. Place bread on baking sheet and brush both side with olive oil. Bake for 7-9 minutes until golden brown.

Caramelize Onions

Slice tops and bottoms off onions, slice in half, then slice into thin strips. In a large pot over medium heat, add onions, sugar, and olive oil. Cook for 30-45 minutes, stirring occasionally, until onions begin to brown. During the last 10-15 minutes, watch onions carefully, stirring every few minutes. A brown coating will start to form on the bottom of the pot, just scrape it up each time you stir the onions, stirring it in.

Make Soup

Once your onions become a deep golden brown, add beef broth and stir. Add in bay leaf, sherry, marinara, salt, and pepper. Bring to a boil then reduce heat and simmer for 20 minutes.

Remove bay leaf. Turn your oven on broil. Ladle the soup into crocks or ramekins and place on a baking sheet. Top with toasted bread and shredded Gruyere cheese. Place under broiler for 2-4 minutes until cheese melts and gets slightly brown. Serve immediately.

I hope you enjoy it as much as I do!



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