Cozy up with this hearty meal that combines two classic soups.
French Onion-Potato Soup
Serves: 8
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 cups thinly sliced yellow onion
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 6 cups beef broth
- 1 cup dry sherry
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 1 pound baby Yukon gold potatoes, cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 1 cup freshly grated Gruyère cheese
- 1⁄2 cup freshly grated Parmesan cheese
- 16 thick slices French bread
- Garnish: fresh thyme
Instructions
- In a large Dutch oven, melt butter with oil over medium-low heat. Add onion; cook, stirring occasionally, until softened, 15 to 20 minutes. Stir in salt and sugar; cook, stirring frequently, until onions are caramelized, 45 minutes to 1 hour. (If onions start to stick to the pan or burn, add 1 tablespoon broth to deglaze.)
- Stir broth, sherry, Worcestershire, thyme sprigs, and bay leaves into onions. Increase heat, and bring to a boil. Add potatoes; reduce heat, and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Discard thyme sprigs and bay leaves; stir in thyme leaves.
- Preheat oven to 400°. Arrange 8 (1-cup) ovenproof baking dishes or ramekins on a rimmed baking sheet.
- In a small bowl, stir together Gruyère and Parmesan. Ladle soup into prepared dishes. Top each portion with 2 bread slices. Sprinkle with cheese mixture.
- Bake until cheese is melted and golden brown, 3 to 5 minutes. Garnish with thyme, if desired.
