Weeknight French Onion Soup (Edit recipe)

You’ll never get the restaurant version again once you see how simple and delish it is. The key to making this on a weeknight: Make the onion soup in advance over the weekend, then enjoy it over the next few days by reheating it using the broiler to toast the baguette and melt the cheese on the spot. The soup keeps well, but the cheese needs to be done right before eating.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	387
Fat:	26 g
Carbohydrates:	15 g
Protein:	22 g
Cholesterol:	77 g
Sodium:	313 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 4

Ingredients

1.5-2 Tbsp Unsalted Butter, (you can get away with 1.5 if you’re looking to cut back a bit, but 2 is luxurious and adds flavor)
3-4 Onion, sliced
4 cups Beef stock
2 Tbsp Sherry (wine)
1 cup White Wine, (dry)
2 Bay Leaf
2 sprigs Thyme
1 cup Gruyere Cheese
1/2 Bread, (baguette) sliced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a medium dutch oven over low to medium heat. Add butter and let completely melt.
Add in onions (it’s okay if they stack) and saute until they are golden brown, stirring occasionally, for about 10 minutes.
Add in white wine and sherry. Saute over medium heat until they mostly evaporate, about 4 minutes.
Add in beef stock. Bring to a boil, and then simmer uncovered for 30 minutes.
Spoon soup into oven-safe ramekins or bowls. Place baguette on top and top with cheese. Broil for 2-3 minutes, until bubbly and brown.
See my note up top on how to eat this the next day!