Quick Onion Soup with Sherry

Beware of chicken stock with too much salt (which will ruin the flavor). Look for homemade frozen stocks at local delis, or make your own.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 4 oz. butter
  • 1 lb. onions, thinly sliced
  • ¼ cup whole wheat flour
  • ½ cup dry sherry
  • 6 cups chicken stock
  • 1 cup grated Gruyère cheese, plus extra for garnish
  • 1 Tbsp. salt
  • ½ tsp. black pepper
  • ⅛ tsp. dried thyme
  • ⅛ tsp. dried mace


  • Heat the butter in a large saucepan over medium heat. Cook the onions for about 6 minutes or until tender. Sprinkle in the flour and stir well. Stir in the sherry and stock, and simmer for about 20 minutes. Add the cheese, salt, pepper, thyme, and mace. Simmer for another 5 minutes. Serve in warm bowls garnished with grated cheese.