Oh so Good French Onion Soup

"This recipe is from Rachel Ray and I love it! Simple to make and delicious!"
photo by a food.com user photo by a food.com user
Ready In:




  • 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 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 to a quick boil.
  • Arrange 4 crocks on a cookie sheet.
  • Preheat broiler to high.
  • Once soup reaches a boil, ladle into bowls.
  • Float toasted bread on soup and cover each bowl with a mound of cheese.
  • Sprinkle remaining fresh thyme on cheese and place cookie sheet with soups on it under hot broiler until cheese melts and bubbles.

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  1. Made for 2013 Zaar Cookbook tag game and DH and I were not dissapointed. I used three sweet onions and 3 regular onions (that is what I had) and gruyere cheese and followed the instructions. Delicious! Will be making this again. Thank you for posting.
  2. I have made this for the last few years! It is awesome! I do use 3 varieties of onions plus I double the broth! SOOO GOOD!


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