French Onion Soup Emeril Style Delish
Indulge in the ultimate comfort food with this "French Onion Soup Emeril Style Delish," a rich, flavorful classic elevated with gourmet touches. Caramelized yellow onions steal the show, cooked to golden perfection with a hint of sugar for depth and sweetness. Deglazed with dry sherry or white wine and infused with fragrant thyme, this hearty soup simmers in a robust beef stock for incredible depth of flavor. Topped with a toasted baguette slice and a luscious blend of Gruyère and Parmesan, it’s baked to bubbly, golden perfection. Perfect for cozy evenings, this oven-finished soup is not only irresistible but also easy to serve as a stunning appetizer or dinner centerpiece. Dive into the elegant combination of creamy, cheesy decadence and savory broth for a meal you'll want to savor again and again!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 large, thinly sliced yellow onions
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 0.5 cup dry sherry or white wine
- 1 teaspoon dry thyme
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 6 slices baguette slices
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon freshly ground black pepper
Instructions
Heat the butter and olive oil in a large heavy-bottomed pot over medium heat.
Add the thinly sliced onions, granulated sugar, and kosher salt. Cook, stirring frequently, for about 30-35 minutes until the onions are very soft and golden brown (caramelized).
Deglaze the pot with the dry sherry or white wine, scraping up any browned bits from the bottom of the pot. Simmer until the liquid has mostly evaporated, about 2 minutes.
Stir in the dry thyme and sprinkle the caramelized onions with the flour. Cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
Gradually stir in the beef stock, making sure the mixture is smooth. Bring the soup to a simmer and let it cook gently, uncovered, for 25 minutes.
Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast them in the oven until lightly golden, about 8-10 minutes.
Season the soup with freshly ground black pepper to taste.
Ladle the hot soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of each bowl of soup.
Combine the Gruyère and Parmesan cheeses in a small bowl. Divide the cheese mixture evenly over the baguette slices.
Place the bowls on a baking sheet and transfer them to the oven. Bake until the cheese is melted and bubbly, about 10 minutes. For a golden crust, broil for an additional 2-3 minutes if desired.
Carefully remove the bowls from the oven and serve the soup piping hot.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
