Ingredients

How to make it

  • 1. Heat the oven to 400 degrees.
  • 2. Generously brush the inside of a large Dutch oven with oil or spray with nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour. Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot half way through.
  • 3. Carefully remove pot from oven and place over medium-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any food that collects on spoon back into onions.)
  • 4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the wine and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  • 5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
  • 6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
  • How about some Cheese Croutons and a crisp green salad with this? If no Cheese Croutons a dollop of Cream Cheese wouldn’t go amiss.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • rhianna 4 years ago
    Love French Onion Soup. ~ Will you please double check the oven temperature for me? Hours at 400 F seems as though they'd burn. I've only caramelized onions on the stove top, & have to use low flame. I'd like to try this oven method, but hesitate to do so at 400 F. ~Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    OH YES>>>>>LOVE THIS "5 Forks All The Way"
    French Onion Soup...YUMMY!!!
    My Gram's Got Me Loving This!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    great directions... and cooking the onions this way makes all the difference...five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    I really like your "5"FORK!!!!! Recipe
    for Onion Soup~ It has in it contained
    ALL the necessary ingredients for the
    PERFECT 'Soup-Tasting' Experience~
    Thank-you for sharing~
    ~*~mjcmcook~*~
    Photo~FLAGGED!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    I made onion soup by the gallons at Rollande et Pierre and your are correct, the secret is cooking the onions into submission. Low and slow. The aroma is intoxicating, isn't it?
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Very good!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes