Fresh Onions from the Farmers Market

I love French Onion Soup, especially all the gooey bubbling cheese on top when you broil it.  I hope you like this version of it, my husband just loved it, he found it so flavorful.

Serves: 4

Prep time:  10 minutes

Cooking time:  1 hr 30 minutes


5 large onions cut in half and thinly sliced

2 garlic cloves minced

1/4 cup of unsalted butter

3/4 teaspoon salt

splash of water

1/4 cup brandy

1/4 cup sherry

3 Bay leaves

3 sprigs of fresh thyme

6 cups of low sodium beef broth

Salt and pepper to taste

4 slices of bread cut into rounds that will fit your bowls, toasted

2 cups Swiss, Gruyere or emmenthal cheese, grated


1.  Toss the butter, sliced onions, salt and splash of water into a large heavy pot.

Sliced Onions

Sliced Onions in Pot

2.  Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.

3.  When the water has almost evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently.  This will take about one hour.  Add the garlic at about the 45 minute mark.

Cooking Onions Becoming Soft

4.  When the onions are deep golden colour and have shrunk dramatically, add the brandy, sherry, thyme and bay leaf.  Let the alcohol cook off for 1 minute.

Deep Golden Brown Onions

Browned Onions with Thyme, Bay Leaves, Brandy and Sherry

5.  Now add the beef broth. Stir in well. Bring the soup up to a low simmer for 20 minutes, with the lid on. Turn on the broiler in the oven.  

Broth Added to the Caramelized Onions

6.  Ladle the soup into 4 onion soup bowls or ovenproof bowls and fit a slice of toasted bread over each bowl.  Sprinkle each evenly with cheese and place bowls onto a baking sheet.

7.  Broil 4 to 5 inches from the heat until cheese is melted, bubbly and starting to brown, 2-3 minutes.  Don’t walk away, make sure you watch the soup broil, otherwise you may burn the cheese.


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