French Onion Soup

Savor the flavors of this decadent soup, topped with bubbling cheese.

Serves: 4Prep: 15 minutesCook: 1 hour 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 4


  • 2 pounds Vidalia or sweet onions (about 8 medium-size onions), sliced julienne
  • 1 tablespoon butter
  • 1 tablespoon Private Selection™ Extra Virgin Olive Oil
  • 1⁄2 cup sherry
  • 8 cups chicken stock
  • 1⁄4 teaspoon chopped fresh thyme
  • Salt and pepper, to taste
  • Private Selection™ Baguette, sliced ½” thick
  • 2 cups grated Swiss or Gruyère cheese
  • Parsley, for garnish


  • In a large stockpot, sauté onions in butter and olive oil until browned. Deglaze with sherry and let reduce. Add stock and thyme and simmer 1 hour. Season to taste with salt and pepper.
  • Place baguette slices on sheet pan. Bake at 350°F for 10 minutes or until golden brown.
  • Ladle soup into serving bowls or crocks, place 2 toasted baguette slices on top and sprinkle tops with Swiss or Gruyere. Bake crocks 2 additional minutes or until cheese is melted.
  • Garnish with parsley and serve. Refrigerate any leftovers.