French onion soup is easy to make at home, but to get that deep caramelized onion flavor, it takes time and patience.
Chef Keith Glover , an instructor for Alfred State College's culinary arts program, created this delicious French Onion Soup recipe for Cutco. It has a deep umami flavor and tastes as good as what you might find at your favorite restaurant.
Preparing the Onions
The most important tool you need for making this soup is a sharp chef knife to slice all the onion, like the 7-5/8" Petite Chef.
For tips on how to cut onions, we have an easy video tutorial that will walk you through the steps.
Sautéing the onions may take a bit of time, but the effort will pay off in the end. Melt butter in a large fry pan over medium heat and add the sliced onions.
Using a Slotted Spoon, stir the onions every five or 10 minutes, scrapping up the fond that forms on the bottom of the pan. Continue this until the onions reach a deep golden brown color. The caramelization process is what gives the French onion soup its amazing depth of flavor. Learn how to do it by taking a look at our step-by-step guide.
Topped with a slice of toasted French bread and melty cheese, this French Onion Soup is a restaurant quality recipe you can easily make at home. Give it a try and let us know what you think.
Recipe created for Cutco by Chef Keith Glover.
French Onion Soup
- 5 pounds sweet onions, thinly sliced (like Vidalia)
- 8 tablespoons unsalted butter
- 2 quarts beef stock, divided
- 2 quarts chicken stock
- Pinch of thyme
- 2-4 teaspoons salt or to taste
- Pepper to taste
- 1/4 cup sherry wine
- 1/4 cup grated Parmesan cheese
- French bread slices, toasted
- Sliced provolone or gruyere cheese
- Sauté onions in butter over medium heat. Carefully and slowly caramelize thoroughly without burning.
- Deglaze the pan with 8 ounces of beef stock. Reduce until gone. Repeat this process until the onions are very dark, even brown.
- Add the remaining beef stock, chicken stock and thyme.
- Bring to a simmer and cook for 20 minutes to develop flavor. Add salt and pepper, sherry and Parmesan cheese. Taste. Add more salt and pepper if needed.
- Ladle hot soup into oven-safe bowls, top with slice of French bread and cheese. Place under broiler until the cheese is melted and lightly browned.