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Caramelized Onion Soup

Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Servings: 4
Author: Mary Ann Dwyer


  • 1/4 cup olive oil
  • 2 large white onions thinly sliced then quartered (5 cups)
  • 2 large yellow onions thinly sliced then quartered (5 cups)
  • 8 cloves garlic minced
  • 1 sprig fresh thyme
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. granulated sugar
  • 1/3 cup sherry
  • 1 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 4 cups beef broth
  • 8 small slices baguette bread toasted
  • 2/3 cup gruyere cheese, shredded
  • fresh flat leaf parsley finely chopped


  • In a large dutch oven, heat oil over medium heat.
  • Add onions, garlic, thyme, salt, pepper and sugar and turn to medium low.
  • Cook for 50-60 minutes, until nicely browned, stirring often and scraping up browned bits from the bottom of the pot.. If onions start to stick, reduce the heat.
  • Add the sherry and continue to cook until almost evaporated, about 4 minutes.
  • Discard the thyme sprig.
  • Stir in butter until melted.
  • Add the flour and cook for one minute.
  • Slowly stir in the broth and increase the heat to medium.
  • Simmer for 20 minutes.
  • Place some soup in each bowl, top with two slices baguette, some shredded gruyere, and another small ladle of soup.
  • Sprinkle with fresh parsley.