Jolene's Recipe Journal

This recipe is actually killing two birds with one stone, so to speak.  It covers my letter F and also knocks another recipe off my culinary bucket list. My husband always orders this soup when we're out, so I wanted to challenge myself to make it at home for him. My friend Cat shared this recipe and her notes made it so easy!

What do you need to make French Onion Soup?

Cutting the onions:

Caramelize the onions:

While the onions are doing their thing, warm the beef stock in another large pot. Once your onions are where you want them, add the wine and sherry to the Dutch oven, stir and bring it to a boil.  

Sprinkle the flour over the top, stir and cook until thickened, one to two minutes. Add the beef stock, salt and pepper to taste and boil for about 10 more minutes.  Cat uses a stick blender to break up the onions and I definitely will give that a try next time. 

Thank you again to Wendy for hosting the 2025 Alphabet Challenge and to the other bloggers for sharing their recipes this year! Check them out using the links down below! You can see all of the recipes I've made for the challenge here- Alphabet Challenge 2025.

French Onion Soup

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Author: Jolene's Recipe Journal

Ingredients

• 3 tablespoons unsalted butter
• 3 pounds yellow onions
• ¾ teaspoon kosher salt, more to taste
• 8 cups beef stock
• 1 cup dry red wine
• 2 to 3 tablespoons dry sherry
• 1 tablespoon all-purpose flour
• ½ teaspoon black pepper, more to taste
• 1 loaf French bread, cut into 8-12 1/2-inch slices
• 1 ½ cups grated Gruyere cheese

Instructions

1. Thinly slice onions. Melt butter in Dutch Oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover for 5 minutes.
2. Remove lid and let onions caramelize until golden brown over medium heat and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. You can turn the heat down a bit if they are cooking too quickly and even add a couple of tablespoons beef stock or water if you feel that they are burning.
3. Warm beef stock in saucepan. Add the wine and the sherry to the onion mixture, give a stir and bring to a boil. Add the flour, stir, and let thicken 1-2 minutes.
4. Add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for about 10 minutes.
5. Heat your broiler. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.
6. Broil 1-2 minutes, watching carefully. Serve immediately.

Notes

TIP from NYT- You can prepare the soup through step 4 up to 2 months in advance. Thaw and reheat, then top with the bread and cheese and broil to serve.

Recipe and notes from Cat, adapted from: https://cooking.nytimes.com/recipes/1017256-french-onion-soup

Other recipes you may enjoy:

Xavier Soup

Chickpea Tortilla Soup

Italian Sausage Minestrone

French onion soup

Soup

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