French Onion Soup

Is everyone else very into homecooked hearty meals this fall?  We certainly are.  Both of us having just returned from France are feeling the effects of this really horrendous rainy fall weather.  Luckily for us, we are always welcoming of an excuse to cook and eat hearty meals, just like this one.

Gruyere, cheddar, and parmesan.  Seriously, it’s magical. Magical as a starter to your meal, to accompany anything on the dinner table, or just as your full on meal.  Seconds ae welcomed. Which is why we are getting right to the point.

French Onion Soup


4lbs onions (sliced)
4 tablespoons unsalted butter (cut into chunks)
2 tablespoons olive oil
1/2 teaspoon sea salt
a few springs of fresh thyme
1 bay leaf
1/2 dry sherry
8 cups broth (chicken)
8 slices stale baguette or sourdough bread (GF bread is allowed!)
1/2 cup parmesan (grated)
1 cup white cheddar (grated)
1 cup Gruyere cheese (grated)


  1. In a Dutch oven, melt butter with olive oil and then combine the onions, salt and thyme and bay leaf. Cook, covered over low-medium heat, stirring ociassionally until onions are golden brown and very soft
  2. Add the sherry and cook 5 minutes more.
  3. Add the broth, scraping the bottom of the pot to loosen any caramelized onions. Bring the soup to a boil and simmer for 30 minutes.
  4. Preheat oven to 400 degrees
  5. Spoon the soup into 8 individual ovenproof crocks and top each one with a slice of bread and a layer of grated cheese.
  6. Place the crocks under the broiler for 1 to 2 minutes until the cheese is brown and bubbly.
  7. Serve hot and enjoy with a nice glass of vino!



Michelle & Samantha

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