When you think of French onion soup, you think of the thick, gooey layer of cheese that usualy sits on top of it. This recipe opts for a savory sprinkle of homemade parmesan croutons instead, making it a healthier soup without sacrificing all of its rich flavors.
2 tablespoons butter
2 large yellow onions (not sweet onions), sliced in thin rings
½ teaspoon salt
Pinch of granulated sugar
2 tablespoons sherry (substitute with white wine if unavailable)
2 tablespoons dry white wine
2 sprigs fresh thyme
32 ounces beef broth, hot
Freshly ground black pepper
Heat the butter and olive oil over medium-low heat and add the onions. Cover and cook for about 15–20 minutes. Uncover and increase the heat to medium. Season with salt and sugar. Cook for about 30 to 45 minutes, stirring often until the onions are a beautiful caramel color.
Deglaze the pan with sherry (if using) and white wine, scraping up all the browned bits of onion. Pour in the beef broth and add the thyme. Simmer partially covered for about 30 minutes. Season to taste with sea salt and freshly ground black pepper.
Serve with parmesan croutons.