Follow these steps for perfect results
shallots
peeled
olive oil
onions
peeled and thinly sliced
butter
brown sugar
firmly packed
cream sherry
beef broth
fat-skimmed
thyme
minced fresh
sage
dried rubbed
half-and-half
parsley
chopped
hot sauce
to taste
salt
to taste
pepper
to taste
lemon wedges
Preheat oven to 375°F (190°C).
Mix shallots with olive oil in an 8- or 9-inch-wide pan.
Bake until deep golden, shaking pan occasionally, about 1 hour.
Meanwhile, thinly slice onions.
In a 5- to 6-quart pan over medium-high heat, frequently stir onions, butter, and sugar until deep golden brown, about 45 minutes.
Add cream sherry to shallots, stirring to release browned bits.
Pour shallot mixture into onions.
In a blender, whirl vegetables, a portion at a time, until very smooth, adding enough broth to facilitate blending.
Return pureed vegetables to pan.
Add remaining broth, thyme, and sage.
Bring to a boil over high heat, then reduce heat and simmer 20 minutes.
Add half-and-half and stir over medium-high heat until hot, 2 to 3 minutes.
Add parsley.
Ladle into bowls and season to taste with hot sauce, salt, pepper, and lemon juice.
Expert advice for the best results
For a deeper flavor, caramelize the onions and shallots even longer.
Garnish with a swirl of cream and croutons.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Ladle into bowls. Garnish with parsley or croutons.
Serve with crusty bread.
Complements the caramelized flavors.
Discover the story behind this recipe
French onion soup variations are popular worldwide.
Discover more delicious French Lunch recipes to expand your culinary repertoire
A creamy and comforting potato leek soup, perfect for a chilly day.
A classic Quiche Lorraine recipe with Swiss cheese, crab meat, and a creamy custard filling.
A classic and comforting potato soup recipe inspired by Julia Child, featuring a creamy texture and rich flavor.
A classic onion soup with a cheesy toasted bread topping.
A classic French salad with potatoes, green beans, tomatoes, and olives, often including tuna or anchovies.
A rich and flavorful wild mushroom soup served with savory blue cheese toasts.
A classic and comforting French Onion Soup with a cheesy baguette topping.
A classic French ham and cheese sandwich, elevated with a creamy bechamel sauce and grilled to golden perfection.