Best French Onion Soup

Author:Inspired by Vegetarian Times, 2001.09
Yield:8 servings


3 tbsp. butter
1 tbsp. vegetable oil
7 to 8 cups onions, halved and thinly sliced (about 5 large)
1 tsp. sugar
1 tsp. salt
2 tbsp. white unbleached flour
6 cups low-sodium vegetable broth
1/3 cups dry sherry
1 tsp. fresh thyme, chopped (or 1/2 tsp. dried)
1/4 tsp. black pepper, freshly ground
1 loaves French bread, cut into 1/2-inch-thick slices
10 to 12 oz. Gruyere cheese, shredded


  1. In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes. The key to great onion soup is to cook the onions until they are completely caramelized:sweet: soft and dark golden brown.
  2. Stir in flour and cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste and pepper. Cover and simmer 15 minutes, adding more salt if needed.
  3. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving—cutting and fitting if necessary—to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot.


Nutrition Facts

8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 18g28%
Saturated Fat 10g50%
Trans Fat
Cholesterol 51mg17%
Sodium 732mg31%
Total Carbohydrate 16g5%
Dietary Fiber 2g8%
Total Sugars
Includes Added Sugars
Protein 15g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.