Description
A classic French Onion Soup recipe featuring caramelized Vidalia onions simmered in a rich blend of beef and chicken stocks, enhanced with dry sherry and fresh thyme. Served with toasted baguette slices topped with melted provolone cheese, finished under the broiler for a golden, bubbly crust.
Ingredients
Scale
Soup Ingredients
- 5 Vidalia Onions
- 3 tablespoons Butter
- 1 quart Beef Stock
- 1 quart Chicken Stock
- 1/4 cup Dry Sherry
- 1 tablespoon Fresh Thyme
- Salt, to taste
- Ground Black Pepper, to taste
Toppings
- 1 Baguette
- 4 slices Provolone Cheese
Instructions
- Julienne Onions: Thinly slice the Vidalia onions into julienne strips, preparing them for even caramelization.
- Caramelize Onions: Melt butter in a large deep pot or Dutch oven over medium heat. Add the julienned onions and cook them slowly for about 20 minutes, stirring frequently with a wooden spoon to prevent sticking and allow deep caramelization.
- Slice Baguette: While the onions cook, slice the baguette into even pieces for the soup topping.
- Deglaze Pot: Pour 1 cup of beef stock into the pot to deglaze, scraping up browned bits from the bottom. Cook the liquid down until nearly dry. Repeat this deglazing process two more times with 1 cup each, which intensifies the flavor and helps the onions absorb the stock.
- Prepare Thyme: Roughly chop the fresh thyme to release its aroma and flavor.
- Simmer Soup: Add the chopped thyme along with the remaining beef stock and all the chicken stock to the pot. Simmer the soup gently for 20 minutes to blend the flavors. Season with salt and ground black pepper to taste, then stir in the dry sherry to add depth and complexity.
- Assemble and Broil: Ladle the hot soup into bowls. Place two baguette slices on top of each bowl and add a slice of provolone cheese over the bread. Place bowls under the broiler until the cheese melts and turns golden brown and bubbly, about 3-5 minutes. Serve immediately.
Notes
- Caramelizing onions slowly is key to developing the soup’s rich flavor.
- Use good quality beef and chicken stock for better depth.
- If you don’t have fresh thyme, dried thyme can be used at 1 teaspoon but fresh is recommended.
- Monitor the broiler closely to avoid burning the cheese.
- Leftover soup can be stored refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French Onion Soup, caramelized onions, beef stock, chicken stock, provolone cheese, French soup
