cup of french onion soup
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onions in a food processor
onions in a food processor
butter melting in pot
lightly browned onions in pot

Sprinkle flour over onions, and stir to coat. Cook for about one minute.  Add sherry, stock and thyme.  Bring the soup to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season the soup with salt and pepper to taste.

carmelized onions with flour in a pot
onion soup and spices on the stove
ladle in pot of soup

Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and toast under the broil until a light, golden brown on both sides; set aside.  If serving cheesy bread on the side, top each slice of bread with a couple of tablespoons of cheese and brown under broiler.  Otherwise, you are just toasting the plain bread.

bread slices on a baking sheet
shredded cheese
cheese on toasts on baking sheet
cup of onion soup with cheese toast
cup of french onion soup

French Onion Soup Au Gratin

This is an easy and delicious recipe for French Onion Soup Au Gratin.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 40 minutes
Course Soups & Salads
Cuisine General
Servings 6 Served
Calories 104 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 4 Tbsp. Butter
  • 2 Lbs. Yellow onions cut in half lengthwise and sliced 1/4-inch thick OR cut in quarters and put through the slicer on your food processor
  • 1 Tbsp. Sugar
  • 1 Tbsp. All-purpose flour
  • 1/2 Cup Dry sherry
  • 6 Cups Beef stock
  • ¾ Tsp. Dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • French baguette cut into twelve 3/4-inch thick slices
  • 12 Oz. Gruyere grated (about 1 1/2 cups)
  • Fresh Thyme sprigs for garnish

Instructions
 

  • Melt butter in a large Dutch oven or heavy pot over medium heat. Add the onions and spread them out in a thin layer. Sprinkle with the sugar, and cook, stirring often to keep onions from sticking. Cook until the onions are soft, golden brown, and starting to caramelize, about 1 hour.
  • Sprinkle flour over onions, and stir to coat. Cook for about one minute. Add sherry, stock and thyme. Bring the soup to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season the soup with salt and pepper to taste.
  • Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and toast under the broil until a light, golden brown on both sides; set aside. If serving cheesy bread on the side, top each slice of bread with a couple of tablespoons of cheese and brown under broiler.
  • Ladle 1cup hot soup into six ovenproof soup bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. (See my notes below for alternative methods). Sprinkle grated cheese over bread in each bowl, and place under the broiler until cheese is melted and brown in spots. (A couple of minutes). Garnish with the fresh thyme sprigs and serve.

Nutrition

Calories: 104calCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.02gSodium: 548mgPotassium: 471mgFiber: 0.4gSugar: 8gVitamin A: 23IUVitamin C: 0.3mgCalcium: 54mgIron: 2mg
Keyword fall soup recipes, soup
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