It was so cold here today. The weather forecast called for a winter mix. Not exactly what I was hoping for the beginning of April. My tulips are starting to pop out of the ground, because of this it makes me extremely anxious for spring. The only benefit to cool weather is my yearning for baked, french onion soup. Piping hot, baked french onion soup, to warm my insides on this wet and cold day. This is one of my favorite soups. The flavorful broth with the onion, toasted bread and also the gooey cheese just makes my mouth water. I always assumed this soup was too difficult to make, so I would only have it at the restaurant. I did a little research and realized that making baked french onion soup is actually pretty simple. So, it’s definitely worth the effort.
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In either a medium sized stock pot or Dutch oven over medium heat melt butter and add onions, bay leaf, and salt.
Sauté the onions at medium heat, stirring occasionally, for 5 minutes until onions start to turn translucent. Reduce the heat to medium-low and continue for another 1-1 1/2 hours until onions are completely softened.
Add dry sherry and simmer for about 5 minutes. Add stock and also thyme. Bring to a boil, reduce heat, simmer for 20 more minutes, uncovered.
Toast golden brown, thin slices of baguette on a baking sheet under a preheated broiler while soup is simmering. Watch your bread carefully. Since I was distracted my first time toasting, I ended up with a black mess. As a result, it wasn’t pretty!
Fill an oven safe bowl 3/4 full with onion soup. Lay two slices of baguette on the top of the soup. Add either slices or grated cheese on top of bread. Grate desired amount of Parmesan on top.
Broil until the baked french onion soup is melted and bubbly. Share if you must.
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
Baked French Onion Soup
Prep time: 15 minutes
Cook time: 2 hours
Servings: 4
Ingredients:
3 Tbsp. butter
4 large yellow onions, thinly sliced
1 bay leaf
Salt and pepper
¼ cup dry sherry
4 cups chicken stock
½ tsp dried thyme
8 thin slices baguette
4 ounces Gruyere cheese
Grated Parmesan
Directions:
1. In a medium Dutch oven or stock pot over medium heat, melt butter and add onions, bay leaf, and 1 ½ tsp salt, stirring occasionally. Sauté onions for 5 minutes. Reduce heat to medium-low and continue cooking until onions have completely softened, about 1-1 ½ hours. Stir occasionally.
2. Add sherry and simmer for 5 minutes. Add chicken stock and thyme. Bring to a boil, reduce heat, simmer for 20 minutes. Remove bay leaf and add salt and pepper to your preference.
3. Preheat broiler. Place slices of baguette on baking sheet. Place under broiler under golden brown.
4. Fill oven safe bowl ¾ full with onion soup. Lay 2 pieces of toast on top of soup. Top with Gruyere and a sprinkle of Parmesan.
5. Place baking sheet with crocks on under the broiler until cheese is melted, brown and bubbling.