French Onion Soup Recipe

When French Onion Soup is done well, it will absolutely make your day.

By Julianne Parkis

It is a complex, delicious, soul-warming treat. I once ordered French Onion Soup from a local restaurant. The broth was almost black, completely clear besides some fat bubbles floating around. The onions were almost raw, and crunchy. It was the worst thing I have ever eaten. I pray that no one ate that and thought it was what French Onion Soup is supposed to be because it certainly would spoil it for them for life. This recipe will ensure you have the best experience.

French Onion Soup Recipe

Makes 4-6 portions

4 oz. grass-fed butter
7 cups sweet onions, thinly sliced (about 3 large)
Himalayan salt
1Tbs. all-purpose flour
1/4 cup dry sherry (There is a local NY brand that is great called Taylor.)
6 cups homemade beef broth (Find the most incredible recipe at
Small bunch fresh thyme tied with kitchen twine
Freshly cracked pepper
6-8oz. gruyere cheese, grated
3/4-1 whole baguette sliced, toasted and broken into croutons


  1. In a large pot, melt the butter over medium heat. Add the onions, season with salt, and cook, stirring frequently to avoid burning. Cook for at least 20 minutes, until the onions are soft and lightly caramelized.
  2. Add the flour, stirring frequently for 3 minutes. Then add the sherry, stirring frequently for 3 more minutes.
  3. Stir in the beef stock, bring to a simmer, and let simmer for 35 minutes.
  4. Add the thyme, simmer for 5 more minutes, then remove the thyme—season with more salt and black pepper to taste.
  5. Ladle the soup into oven-safe crocks on a sheet pan. Cover each with the toasted bread, then a handful of grated cheese. Place under your oven’s broiler until the cheese is melty and golden brown.


Serve with extra toasted bread if desired.