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Carrie's French Onion Recipe

Here is my French Onion Soup Recipe - It started as Martha Stewart's recipe, but I changed quite a few things.


  • 4 tbsp unsalted butter, cut into tablespoon-sized pats
  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion
  • 1 large white onion
  • 1 large red onion
  • 2 large shallots
  • 1 handful cipollini onions or pearl onions
  • 1 tbsp all purpose flour or corn starch if you are gluten free
  • 1/2 cup dry sherry
  • 3 1/2 cups beef stock
  • 3 sprigs fresh thyme
  • 1 small french baguette sliced into 3/4 inch thick pieces
  • 12 ounces medium hard cheese i use gruyere with a little swiss, all large grated
  • salt and pepper


  • Cut large onions in half lengthwise and slice 1/4 in thick. Cut shallot in half and slice medium thin, cut cipollini or pearl onions in half or quarter depending on the size
  • Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. If you are having trouble with sticking, add a bit of water as needed.
  • Sprinkle flour or corn starch over onions if using, and stir. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
  • Toast bread slices.
  • Preheat broiler. Place 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.