French Onion Soup in a Crock

This is my dad’s french onion soup. It’s simple, delicious and can be served as an appetizer, or a whole meal served with a salad (it’s that good).

French Onion Soup

This is my dad's french onion soup. I can't order this soup in a restaurant (except for the one that uses his recipe) - as there isn't one better!
Course Soup
Keyword french onion soup, soups
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Author Gene Stopha


  • 2 lbs yellow onions
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 4-6 cups beef broth
  • 1 bay leaf
  • salt to taste
  • pepper to taste
  • high quality cooking sherry
  • 1 lb gruyere cheese, shredded
  • large bread crumbs or crusty bread such a baguette, sliced


  • Slice the onions into thin strips. Heat oil and butter in a large skillet on medium heat, I use a large cast iron pan. You don't want the pan too hot, as we want to caramelize the onions. Add the onion and cook over medium/low heat for 20-30 minutes. Caramelizing takes a while, so when the onions get very soft and take on that nice brown color, you know it's ready for step 2. Take your time, there's no need to rush.
  • Once onions are caramelized, in a medium/large stock pot, add the onions, beef broth and bay leaf. Bring it to a rolling boil, then lower heat and cook for 20 minutes. The broth should cook down a bit and the soup should slightly thicken. I don't generally add any thickener, but if you want a thick soup, you could add a tbsp of corn starch mixed with 2 tbsp water in a bowl before adding to soup. Season with salt and pepper to taste.
  • Remove bay leaf.
  • Turn on oven broiler.
    On a baking sheet/tray with sides, place oven-safe bowls in the tray. Ladle the soup into the bowls, leaving about 1 inch at top. Add 1 tsp (or a splash) of cooking sherry to each bowl. Place about 1/3 cup of bread crumbs or 1-2 slices of bread on top of soup, then cover with gruyere cheese. Place under broiler until the cheese is melted and browned a little on top. Carefully remove from oven and serve. Remember the bowls are HOT, so use a plate under each to serve.