Real Recipes From Real Home Cooks ®

cheri's french onion soup

Recipe by
Cheryl Culver
Coyle, OK

Time for more delicious good for you warm your body warm your heart and soul SOUP! My French onion soup has a combination of onions, garlic and rich beefy broth with herbs then top that with some French bread and sprinkle cheese on top and your tummy with thank you.

yield 6 -8
method Stove Top

Ingredients For cheri's french onion soup

  • 1 Tbsp
    extra-virgin olive oil
  • 2 Tbsp
  • 3-4 md
    medium onions, thinly criss cross sliced(if you like more brothy soup use less onions)
  • 3-4 clove
    garlic chopped
  • 1 tsp
    salt and pepper
  • 2 tsp
    fresh thyme, picked and chopped or poultry seasoning
  • 1
    bay leaf fresh or dried
  • 1/2 c
    dry sherry
  • 6 c
    beef broth
  • 1 lg
    loaf of crusty bread toasted
  • 2 1/2 c
    shredded gruyere or swiss cheese

How To Make cheri's french onion soup

  • 1
    Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper, garlic and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.