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
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.
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.
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!