Ingredients
- 4 tablespoons/ ½ stick unsalted butter
- 2 tablespoons vegetable oil
- 4 large sweet yellow onions, sliced thin
- 1 loaf of crusty bread of your choice (baguette or ciabatta)
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon dried sage
- 3 tablespoons all-purpose flour
- 1 cup dry sherry
- 6 cups good beef stock
- 1 bay leaf
- dried sage
- gruyere cheese
Recipe Description
If you like onions, then you have to be a French onion soup fan. A rich, sweet, flavorful onion laden soup with floating croutons and lots of melted cheese. You can’t beat a good French onion soup and I have a one for you. What turns good French onion soup into really good French onion soup is the caramelization of the onions, cooking the onions until they are golden and sweet. There is no need to add sugar if you let the onions develop their natural sweetness and this takes time, about 45 minutes to an hour.
There are many famous French onion soup recipes out there, Julia Child’s being the most famous and a variety of different alcohols are used, from Cognac to white wine. My choice is dry sherry. The sherry pairs so well with the sweetness of the onions and you don’t taste the alcohol at all because there is not a strong presence to begin with like there is with Cognac and wine. Also, please use good beef stock. I make my own, recipe here, but a good store bought one like Kitchen Basics that is not too salty is also good.
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