Quicker French Onion Soup

Name: Quicker French Onion Soup
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 6 large, yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below); , Table salt; 3 tablespoons, unsalted butter, cut into 3 pieces; 2 cups, water, plus extra for deglazing; 1/2 cup, dry sherry; 4 cups, low-sodium chicken broth (see note); 2 cups, beef broth (see note); 6 sprigs, fresh thyme, tied with kitchen twine; 1 , bay leaf; , Ground black pepper; 1 small, baguette, cut into 1/2-inch slices; 8 ounces, shredded Gruyère cheese (about 2 1/2 cups)

6 comments

Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?

SERVES6

TIME2¼ hours

WHY THIS RECIPE WORKS

We found that the secret to a rich onion soup recipe was caramelizing the onions fully and then deglazing the pot several times, using a combination of water, chicken broth, and beef broth. To finish our onion soup recipe, we toasted the br...

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