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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Heat the butter and olive oil in a large heavy-bottomed pot over medium heat.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Season the soup with freshly ground black pepper to taste.

Step 8

Ladle the hot soup into oven-safe bowls or crocks. Place a toasted baguette slice on top of each bowl of soup.

Step 9

Combine the Gruyère and Parmesan cheeses in a small bowl. Divide the cheese mixture evenly over the baguette slices.

Step 10

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.

Step 11

Carefully remove the bowls from the oven and serve the soup piping hot.

Nutrition Facts

Serving size	(3428.8g)

Amount per serving	% Daily Value*
Calories	2647.8

Total Fat 149.2g	0%
Saturated Fat 73.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 344.0mg	0%
Sodium 10800.2mg	0%
Total Carbohydrate 198.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 43.6g
Protein 113.6g	0%

Vitamin D 36IU	0%
Calcium 2450.8mg	0%
Iron 13.4mg	0%
Potassium 2780.8mg	0%

*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.

Source of Calories

Fat: 51.8%

Protein: 17.5%

Carbs: 30.6%