Easy French Onion Soup

Easy French Onion Soup


2 tablespoons Dierbergs olive oil
6 cups thinly sliced onion
1 teaspoon dried thyme
1 tablespoon Dierbergs brown sugar
¼ cup sherry
1 carton (32 ounces) beef stock
1 tablespoon cornstarch, dissolved in ¼ cup water
4 French baguette slices, sliced ¾-inch thick, lightly toasted
6 ounces gruyère cheese, coarsely shredded (about 2 cups)


In large skillet or Dutch oven, heat olive oil over medium-high heat. Add onions, thyme, and brown sugar; cover and cook until onion wilts and begins to brown, about 15 minutes.

Add sherry; stir to scrape browned bits from bottom of pan. Add broth; bring to a boil.

Stir in cornstarch mixture; cook stirring constantly until thickened, about 2 minutes.

Ladle soup into oven-proof bowls; top with baguette slice and shredded cheese.

Broil 6 inches from heat source until cheese is browned and melted, about 1 to 2 minutes.


Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 429
Cholesterol: 47 mg
Fat: 21 g
Sodium: 929 mg
Carbohydrates: 38 g
Protein: 20 g
Fiber: 4 g Saturated Fat: 9 g