Sweet, earthy caramelized onions in a rich, savory broth sherry topped with crusty French bread smothered with hot melted cheese is comforting during cold seasons and light but filling during warmer ones. Our version is almost as simple as the ones that date back to medieval times, but still restaurant-worthy thanks to a splash of sherry and our own incredible sweet onions!
French onion soup wouldn’t be the same without sweet onions, and our Texas 1015 Onions and Sweet Georgia Onions are as sweet as you can find. Grown in US regions where the soil is low in sulfur, both our big onion varieties have a high natural sugar content and are so mild you can bite into a raw one like an apple! A slice of our sweet onion elevates your burgers to a whole new level, and the flavor they add to this splendid soup recipe will have you pulling it out every time you expect company. This soup is fabulous as part of a steak dinner or with a simple green salad for a lighter meal.
Notes: Traditionally, beef broth is used to make French onion soup, but you can substitute chicken broth (for a milder flavor) or pork bone broth. To make this a vegetarian dish, use vegetable broth and add a spoonful or two of red wine or soy sauce for color and a more robust flavor. To make soup ahead of time for later use, store without bread and cheese for up to three days in the refrigerator or up to three months in the freezer.
Ingredients:
- 3 lbs. Pittman & Davis Onions, halved and sliced thin
- 4 Tbsp. unsalted butter
- 1 Tbsp. canola oil
- ¾ tsp. salt
- ½ tsp. freshly ground black pepper
- ¾ tsp. granulated sugar
- 1 c. dry white wine
- 2 Tbsp. all-purpose flour
- 6 c. broth
- 1 tsp. Worcestershire sauce
- ½ tsp. dried thyme
- 2 bay leaves
- 1 small baguette, cut into ½” slices
- 1 Tbsp. dry sherry
- 2 c. Swiss cheese, grated
- ½ c. Parmesan, grated
Directions:
- Dutch oven or soup pot, Melt butter over medium heat in a large Dutch oven or soup pot. Add oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized (about 45-55 minutes).
- Add wine cook on high, stirring with a wooden spoon until liquid is almost entirely evaporated and onions are caramelized (about 8-10 minutes).
- Add flour and stir constantly for one minute. Add broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, reduce heat and cover. Simmer about 30 minutes.
- Place oven rack in middle position and preheat oven to 400°F. Arrange baguette slices in a single layer on a baking sheet and bake until bread is dry, crisp, and golden at edges (about 10 minutes). Set aside.
- Remove bay leaves from soup and add sherry.
- Adjust oven rack to 6″ from broiler element and set oven to broil. Arrange 4-6 oven-safe single-serving crocks on a baking sheet and divide soup into crocks. Add one or two baguette slices to surface of soup in each crock (do not allow slices to overlap) and sprinkle evenly with the cheeses (Swiss first). Place baking sheet in oven.
- Broil until cheese is melted and bubbly around edges (about 3-5 minutes) and remove baking sheet from oven.
- Allow crocks to cool slightly, then serve.
