Can't Be Afraid of the Gruyere French Onion soup

Caramelized Vidalia onions, in a rich beef broth with scrumptious Gruyere cheese
Course Main
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 2 crocks
Author Ken at


  • 3 Large Vidalia Onion sliced root to stem.
  • 2 tablespoons of Kerrygold unsalted butter
  • Olive Oil
  • 1 quart 4 cups + of beef stock (from scratch preferred) store bought in reality
  • 1/2 cup of cooking sherry
  • a few pinches of sugar
  • minimum 2 cloves to as much garlic as you can handle. Pressed
  • 1/4 teaspoon- 1/2 teaspoon of dry thyme
  • 2 bay leaves
  • 1 french baguette
  • cracked pepper
  • salt I used pink Himalayan salt
  • Approximately .35 lb of Cave aged Gruyère cheese
  • A smidgen Grated Parmesan


  1. Place some olive oil and the butter in to the cast iron skillet.
  2. Heat to medium
  3. Add the onion and sauté for 10-15 minutes.
  4. Add a pinch to a few of sugar to the onions. (This will help caramelize the onions)..
  5. If the pan gets a little dry don't be afraid to add a little olive oil or even more butter
  6. When the onions are well caramelized, but not burnt add the garlic Normally 45-60 mins
  7. Mixed in well with the onion.
  8. Deglaze the carmelized onions with the cooking sherry.
  9. Mix well for a minute or two.
  10. Add the beef stock, dry thyme, bay leaves
  11. Partially cover, reduce heat and simmer for at least a half hour
  12. Use either 2 or 3 slices of toasted baguette
  13. After the soup has simmered to your liking, at least 30 minutes, remove the bay leaves
  14. Add a final bit of salt and pepper to taste.
  15. Scoop the onions and broth into the crocks
  16. Add as much shredded Gruyère as you can humanly stack on top of the soup
  17. Then add just a smidge of grated Parmesan cheese.
  18. Place the crocks in to a preheated broiler at 350 degrees Farenheit for around 10 minutes or until cheese is melted and slightly browned.
  19. Serve immediately.