French Onion Soup

This recipe makes enough for four.


  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoons soy sauce
  • 1 cup dry white wine
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 garlic cloves, crushed
  • 2 teaspoons sherry
  • 4 slices swiss cheese (or provolone, or Gruyère)
  • croutons


  1. In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes.
  2. Add the pepper and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
  3. Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
  4. Add broth along with the sherry, garlic, soy sauce, thyme and bay leaf to the pot with onions.
  5. Bring to a boil, reduce to a simmer, and cook, uncovered, for 20 to 30 minutes.
  6. Place soup in oven safe containers, top with croutons, then a slice of cheese. Broil until the cheese is toasted. Watch closely, this only takes a few minutes.
  • I use my meat slicer to slice the onions, makes the work quick and easy. A mandolin slicer works very well too, be sure to keep the blade on it's thinnest setting. If you don't have either of these things, a sharp knife will do the trick.