French Onion Soup

$0.00 Cooking Fee
Serving Size: 8 oz
Recipe adapted from:
Jen Stone
This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.
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  • Storing
  • Clean Up
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


Caramelize the onions

  • Heat stockpot over medium heat, add butter and melt.
  • Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
  • When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.

Simmer the soup

  • Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

Toast the bread

  • Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

Broil the topping

  • Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
  • Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
  • Remove from the oven and serve immediately while the soup is hot and bubbly.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook45
Total Time55 minutes
Recipe Serving Size10



  • 5 tablespoon butter
  • 8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
  • 2 ½ teaspoon freshly ground black pepper
  • 1 ¼ teaspoon garlic powder
  • 12 cup beef broth
  • 5 tablespoon Worcestershire sauce
  • ½ cup dry sherry
  • 3 bay leaf
  • 1 ½ teaspoon Kosher salt or adjust to taste
  • 3 spring fresh thyme or 1 teaspoon dried
  • 10 slice baguette or thick crusty bread, toasted
  • 10 slice Gruyere cheese or Provolone, Asiago, Swiss, Gouda, or Mozzarella

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions
Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.


Calories: 438kcal | Carbohydrates: 53g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1860mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 28mg | Calcium: 424mg | Iron: 3mg

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