French onion soup is easy to make at home, but to get that deep caramelized onion flavor, it does take time and patience.
Chef Keith Glover, culinary instructor at Alfred State College’s culinary arts program, created this recipe for Cutco. You’ll want a sharp chef knife, like the 7-5/8" Petite Chef to slice all the onions.
To learn how, watch our video, How to Cut Onions 3 Ways, for step-by-step instructions.
Sautéing the onions may take a bit of time, but the effort will pay off in the end. The caramelization that results is what will give this French onion soup a great depth of flavor. Topped with a slice of toasted French bread and melted cheese, it’s a restaurant-quality recipe.
Chef Glover's 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.