Bobby Flay French Onion Soup Recipe
If you love rich and comforting soups, this Bobby Flay French Onion Soup Recipe is perfect for you.
Ingredients
- 4 large yellow onions thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 tablespoon flour
- 6 cups beef broth
- ½ cup dry sherry or white wine
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 bay leaf
- 4 slices baguette toasted
- 1 cup Gruyère cheese shredded
Instructions
Prepare Onions
- Peel and thinly slice onions evenly for consistent caramelization.
Heat Butter and Oil
- In large pot, melt butter with olive oil over medium heat.
Cook Onions Slowly
- Add onions, salt, and sugar. Cook 30–35 minutes, stirring occasionally until deep golden brown.
Add Garlic
- Stir in minced garlic. Cook for one minute until fragrant, careful not to burn.
Add Flour
- Sprinkle flour over onions. Stir constantly for two minutes to thicken slightly.
Deglaze with Sherry
- Pour in sherry or wine. Scrape bottom of pot to release browned bits.
Add Broth and Herbs
- Add beef broth, thyme and bay leaf. Stir and bring to gentle simmer.
Simmer Soup
- Reduce heat. Simmer 10–15 minutes to blend flavors. Remove bay leaf before serving.
Prepare Bread
- Toast baguette slices lightly until golden. Set aside.
Assemble Soup Bowls
- Ladle hot soup into oven-safe bowls. Place toasted baguette slice on top of each.
Add Cheese
- Sprinkle Gruyère cheese generously over bread and soup.
Broil
- Place bowls under broiler 3–5 minutes until cheese is melted and golden brown.
Serve Hot
- Carefully remove from oven. Serve immediately while cheese is bubbly.
Notes
- Use yellow onions for natural sweetness.
- Stir onions often to prevent burning.
- Use homemade beef broth for richer flavor.
- Add a splash of balsamic vinegar for depth.
- Try a mix of Gruyère and Swiss cheese for extra meltiness.
- Broil just until cheese bubbles, do not burn.
- Serve with crusty bread on the side for dipping.