• 6 onions sliced thin
  • 2 cups sherry wine
  • 1 quart beef stock
  • 1 quart chicken stock
  • 1 bay leaf
  • crouton
  • swiss or provolone cheese


Saute half of the onions until golden brown. Deglaze pan with sherry (cribari sherry works well). Reduce until nearly dry. While saute'ing onions bring beef and chicken stock to a boil in seperate pans. After deglazing add both stocks to the onions return to a boil. Add the remaining onions. Boil until onions soften. To serve place croutons in soup bowls. Add soup top with choice of cheese and melt.

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Submitted 6/13/05.
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French Onion Soup