How to Make Martha Stewart's French Onion Soup | Martha's Cooking School | Martha Stewart

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Peel and cut onions in half, then slice into thin pieces.

Melt 4 tablespoons of butter in a heavy pot over medium heat.

Add sliced onions and cook until caramelized, about 1 hour.

Add 1 teaspoon of granulated sugar to help with caramelization.

Add 1 tablespoon of flour and cook down for thickness.

Pour in 1/2 cup of Sherry and scrape up the brown bits from the pot.

Add 3.5 cups of beef stock and bring to a boil.

Add 2 teaspoons of fresh thyme leaves and a large pinch of salt.

Reduce heat and simmer for 30 minutes.

Ladle soup into bowls and top with 3 ounces of a mixture of Fontina, gruyère, and Swiss cheese.

Cut baguette on an angle into 3/4 inch thick slices and place on top of the soup.

Preheat broiler and place bowls on a rimmed baking sheet.

Broil until cheese is melted and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens