• Byrne-McKinney

French Onion Soup

By America's Test Kitchen | Cook's Illustrated

YIELD 6 - 8 servings

TIME About 3+ hours

This is a winter favorite and SO, SO much easier than Julia’s traditional French preparation.

Serves 6-8 and can be scaled up or down.


  • 3 T. butter

  • 6 large onions, cut pole to pole in ¼ inch slices

  • 2 c. water

  • ½ c. dry sherry

  • 4 c. chicken broth

  • 6 sprigs thyme

  • 1 baguette

  • 8 oz. gruyere, grated

  • Parsley, minced


  • Cook onions and butter in a 400 degree oven for 1 hour in covered Dutch oven.

  • Stir and cook another 1 to 1 ½ hours with lid ajar.

  • On the stovetop, over medium heat, stir until onions brown (15-20 minutes).

  • Add ½ c. water to deglaze, repeating 2-4 times until onions become very dark.

  • Stir in sherry, cooking until alcohol evaporates.

  • Add broth, bring to a boil, simmer 30 minutes.

  • While soup simmers, slice baguette and top each piece with grated gruyere.

  • Run under broiler until golden and bubbly. Sprinkle with minced parsley.

  • Serve cheese toasts atop or beside soup.

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©2021 by Peter McKinney, Jr.