In 1954, what was then called the Food News Department of The New York Times released a pamphlet, simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
Why You Should Trust This Recipe
Sara Bonisteel caramelized nearly 10 pounds of onions to achieve this, the ideal soup. Discover more ideas for warming dishes in our collection of cozy soups our readers love.
