You’ll never get the restaurant version again once you see how simple and delish it is. The key to making this on a weeknight: Make the onion soup in advance over the weekend, then enjoy it over the next few days by reheating it using the broiler to toast the baguette and melt the cheese on the spot. The soup keeps well, but the cheese needs to be done right before eating.
Weeknight French Onion Soup
Difficulty Level: 2
- 1.5-2 tablespoons butter, (you can get away with 1.5 if you’re looking to cut back a bit, but 2 is luxurious and adds flavor)
- 3-4 medium onions, sliced, (28 ounces when cut)
- 4 cups beef stock
- 2 tablespoons sherry
- 1 cup dry white wine
- 2 bay leaves
- 2 sprigs thyme
- 1 cup gruyere cheese, shredded
- 1/2 baguette, sliced
- Heat a medium dutch oven over low to medium heat. Add butter and let completely melt.
- Add in onions (it’s okay if they stack) and saute until they are golden brown, stirring occasionally, for about 10 minutes.
- Add in white wine and sherry. Saute over medium heat until they mostly evaporate, about 4 minutes.
- Add in beef stock, thyme, and bay leaf. Bring to a boil, and then simmer uncovered for 30 minutes. Remove thyme and bay leaf before after simmering.
- Spoon soup into oven-safe ramekins or bowls. Place baguette on top and top with cheese. Broil for 2-3 minutes, until bubbly and brown.
- See my note up top on how to eat this the next day!
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What should I do with the thyme and bay leaves?
Ah thanks for checking this! They should be added in with the stock. The recipe is now adjusted.