Martha Stewart French Onion Soup Recipe

This Martha Stewart French Onion Soup Recipe is a rich and savory classic, which includes caramelized yellow onions and Gruyere cheese. It’s a restaurant-quality dish, ready in about 1 hour and 45 minutes.

Martha Stewart French Onion Soup Recipe Ingredients

• 4 tablespoons unsalted butter, cut into pats
• 1 tablespoon extra-virgin olive oil
• 2 pounds yellow onions, halved and sliced 1/4-inch thick
• 1 teaspoon sugar
• 1 tablespoon all-purpose flour
• 1/2 cup dry sherry
• 3 1/2 cups homemade beef stock
• 2 teaspoons chopped fresh thyme
• Coarse salt and freshly ground black pepper
• 1 small French baguette, sliced into 3/4-inch thick pieces
• 12 ounces medium-hard cheese (Gruyere, Fontina, or Swiss), grated (about 1 1/2 cups)

How To Make Martha Stewart French Onion Soup Recipe

1. Caramelize the onions: In a Dutch oven, melt butter and oil over medium heat. Add sliced onions and spread them out evenly. Sprinkle with sugar and cook, stirring occasionally, for about 1 hour until golden and caramelized.
2. Add flour and liquids: Sprinkle flour over the onions and stir well. Add sherry, beef stock, and thyme. Bring to a simmer and cook partially covered for 30 minutes to blend flavors. Season with salt and pepper.
3. Toast the bread: Preheat the broiler. Place baguette slices on a baking sheet and broil for 1–2 minutes per side until golden. Remove and set aside.
4. Assemble the soup: Ladle 1 cup of hot soup into each of four oven-safe bowls. Place 2 toasted bread slices on top of each bowl.
5. Broil with cheese: Sprinkle about 3 ounces of cheese over each bowl. Place under the broiler until the cheese is melted and browned. Watch closely to avoid burning.

Recipe Tips

• What type of onions are best?
  Yellow onions are ideal for the perfect balance of sweetness and depth.
• Can I use a different cheese?
  Gruyere is traditional, but Fontina or Swiss are also great options.
• How to get deep caramelization:
  Cook onions low and slow for at least an hour, stirring occasionally to prevent burning.
• What’s the best bread to use?
  A crusty French baguette holds up well to broiling and soup.
• Can I prepare this in advance?
  Yes, make the soup and caramelized onions ahead. Assemble and broil just before serving.

What To Serve With French Onion Soup

This soup is hearty enough to stand alone, but it also pairs well with:

• Simple green salad with vinaigrette
• Roasted vegetables
• Quiche or savory tart
• A glass of dry white wine or light red wine

How To Store French Onion Soup

Refrigerate: Store leftover soup (without bread and cheese) in an airtight container for up to 4 days.

Freeze: Freeze in individual portions without bread and cheese topping for up to 3 months.

French Onion Soup Nutrition Facts

• Calories: 450
• Fat: 26g
• Carbohydrates: 35g
• Protein: 18g
• Sodium: 780mg
• Fiber: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my onion soup too sweet?
You may have overused sugar or caramelized the onions too long—reduce cook time or sugar next time.

Can I skip the sherry?
Yes, substitute with white wine or beef broth for a non-alcoholic version.

How do I get the cheese bubbly and golden?
Use the broiler and watch closely—it usually takes 1 to 2 minutes.

What if I don’t have oven-safe bowls?
Toast bread and melt cheese separately, then float on top of hot soup before serving.

Try More Recipes:

• Martha Stewart Potato Soup Recipe
• Tomato-Bread Soup Recipe
• Chilled Melon, Cucumber, and Mint Soup Recipe