Publix Aprons

French Onion Soup

French Onion Soup
Total Time:
45 minutes


2 tablespoons grapeseed oil
2 lb sweet onions, large julienne
5 cloves garlic, sliced thin
1/2 cup dry sherry (or cooking) wine
1 1/2 cups chicken stock
2 1/2 cups beef stock
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 loaf Bakery French (or crusty) bread, sliced
8 slices Gruyere cheese


  1. Heat oil in large Dutch oven over medium-high 1–2 minutes. Add one-third of onions and fry until they start to brown (do not stir).
  2. Slowly stir in more onions a handful at a time until liquid evaporates and onions start browning. Repeat until all onions are an amber color.
  3. Stir in garlic, and sauté 5 more minutes; deglaze pan with sherry. Pour in chicken and beef stocks and bring to boil. Reduce heat to medium-low and let simmer; add salt and pepper.
  4. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add single layer of bread slices in pan; cook 2–3 minutes on each side or until toasted and lightly browned. Repeat, as needed.
  5. Preheat oven broiler on high. Arrange oven-safe bowls on a baking sheet; fill each 3/4 full with soup. Top with toasted bread and a cheese slice. Broil 1 minute to melt cheese.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 260, Total Fat 13.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 30mg, Sodium 660mg, Total Carb 21g, Fiber 1.00g, Sugars 7g, Protein 14g, Calc 25%, Iron 6%

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