Skip to main content

French Onion Soup

2 tablespoons olive oil
3 tablespoons butter
6 yellow onions, julienne
2 sprigs thyme, tied with twine
1 tablespoon flour
½ cup dry sherry
3 cups chicken stock
3 cups beef broth
1 bay leaf
1 baguette
4 cups grated gruyere


Cook the onions and thyme in a covered pot on low in the oil and butter for about 45 minutes. Uncover and cook uncovered about 20 minutes or until caramelized. Add the flour, cook for 2 minutes. Stir in the sherry, cook 2 minutes. Stir in the 2 broths, add a little pepper and simmer for 30 minutes. Cook the bread for about 10-15 minutes at 325 until dry, crispy and golden. Pour the soup, top with the bread then the cheese. Broil until bubbly.