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Quick French Onion Soup

Scott Phillips

Servings: 4

It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this soup’s deep flavor is infusing the broth with dried porcini. Save the plumped porcini for scrambled eggs or risotto.


  • 6 cups lower-salt beef broth
  • 3 large sweet onions, one chopped, two thinly sliced lengthwise
  • 3/4 to 1 oz. dried porcini mushrooms
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 tsp. finely chopped fresh thyme
  • 1/4 tsp. paprika
  • 1/4 cup medium sherry, such as amontillado
  • Kosher salt
  • 4 3/4-inch-thick slices French baguette, lightly toasted
  • 6 oz. Gruyère cheese, coarsely grated (about 2 cups)

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 55
  • Sodium (mg): 730
  • Carbohydrates (g): 20
  • Fiber (g): 3
  • Protein (g): 24


  • In a 4-quart saucepan, bring the broth, chopped onion, and porcini to a boil. Reduce to a simmer and cook for 15 minutes. Strain through a fine-mesh sieve lined with damp paper towel into a large bowl. Clean the saucepan and return the broth to the pan.
  • Meanwhile, heat the butter and oil in a 12-inch skillet over medium-high heat until the butter browns, about 2 minutes. Add the sliced onions, thyme, and paprika. Cover and cook until the onion is soft and golden, stirring occasionally, about 10 minutes. Add the sherry and stir to scrape up any browned bits on the bottom of the skillet. Add the contents of the skillet to the broth. Add 1-1/2 tsp. salt and bring to a boil. Cook for 2 minutes and then turn off the heat.
  • Position a rack 6 inches from the broiler and heat the broiler on high. Place four broiler-safe 12-oz. soup crocks or deep bowls on a rimmed baking sheet. Divide the soup among the bowls and top each with a slice of baguette. Evenly distribute the cheese over each. Broil until the cheese is melted and bubbling, 1 to 2 minutes.


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Reviews (2 reviews)

  • FireSaltSpice | 02/11/2020

    I'll stick with Michael Ruhlman's recipe.

  • user-6311679 | 01/11/2017

    After finally learning to be patient with french onion soup I'm ready to unlearn it! Easy, quick, and delicious. Possibly the best french onion soup.

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