Martha Stewart French onion soup caramelizes 2 pounds of yellow onions in butter for a full hour, then simmers them in beef stock and dry sherry before broiling under melted Gruyère. Everything comes together in 1 hour and 50 minutes from the Martha Stewart website, so the 4 servings land at around 715 calories each.
The recipe adds a teaspoon of sugar to the onions right at the start, which kicks off caramelization before the onions release their own natural sugars. That head start means the onions reach a dark golden color faster, while the butter and olive oil together keep them from scorching during the long cook.
Cutting corners on the hour of caramelizing ruins this soup, because pale onions taste sharp and flat instead of sweet and deep. Give them the full time over medium heat, so the natural sugars break down completely and build the dark, rich base the broth needs.
Source: Martha Stewart website, verified from marthastewart.com
Martha Stewart French Onion Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThinly sliced yellow onions cook low and slow in butter and olive oil for an hour until deeply golden. Then flour, sherry, beef stock, and thyme simmer together for another 30 minutes, while baguette slices toast under the broiler. And each bowl gets topped with cheesy toasts that bubble and brown in just a few minutes.
Ingredients
- For the soup:
4 Tbsp unsalted butter, cut into pats
1 Tbsp extra-virgin olive oil
2 lb yellow onions, halved lengthwise and sliced 1/4-inch thick
1 tsp sugar
1 Tbsp all-purpose flour
1/2 cup dry sherry
3 1/2 cups homemade beef stock
2 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
- For the topping:
1 small French baguette, sliced on a bias into 3/4-inch thick pieces
12 oz medium-hard cheese (such as Gruyère, Fontina, or Swiss), grated (about 1 1/2 cups)
Directions
- Melt the fat: In a large Dutch oven, melt the butter with the olive oil over medium heat, since both together give you flavor and a higher smoke point.
- Add the onions: Spread the sliced onions in as thin a layer as possible, then sprinkle the sugar over the top to jumpstart caramelization.
- Caramelize slowly: Cook the onions for about 1 hour, stirring as needed to keep them from sticking, until they turn a deep golden brown.
- Add the flour: Once the onions are dark and soft, sprinkle the flour over them and stir so it coats everything evenly.
- Pour in the liquids: Add the sherry, beef stock, and thyme, then bring the pot to a simmer so the alcohol cooks off.
- Simmer the soup: Cook partially covered for about 30 minutes, which lets the flavors combine and the broth deepen in color.
- Season to taste: Then add salt and pepper, since the stock and cheese carry their own salt and you need to taste before adjusting.
- Toast the bread: While the soup simmers, preheat the broiler and arrange the baguette slices on a rimmed baking sheet.
- Broil the toasts: Broil 1 to 2 minutes per side until deep golden, then set them aside and watch closely because they burn fast.
- Ladle and top: Pour 1 cup of hot soup into each of four ovenproof bowls, then cover the surface with 2 toasted bread slices per bowl.
- Add the cheese: Sprinkle 3 ounces of grated cheese over the bread in each bowl, so the toast is completely covered.
- Broil until bubbly: Place the bowls on a rimmed baking sheet under the broiler until the cheese melts and turns crusty brown at the edges, then serve immediately.
FAQs
Why does the recipe use both butter and olive oil?
Butter gives the onions their rich, sweet flavor, but it burns at high heat on its own, so the olive oil raises the smoke point and protects it. That combination lets you cook the onions for a full hour over medium heat without the butter solids turning dark and bitter.
Using all olive oil would work, but the onions lose that buttery sweetness that defines a classic French onion soup. All butter risks scorching during the long cook, so the mix gives you the best of both.
What can I use instead of dry sherry?
Dry white wine is the closest substitute, since both add acidity and depth to the broth without sweetness. A splash of brandy or cognac also works, though the flavor shifts slightly richer and the alcohol takes a minute longer to cook off.
Avoid cream sherry or cooking sherry, because cream sherry is too sweet and cooking sherry has added salt that throws off the seasoning. Use the same 1/2 cup measurement for any substitute, since the recipe builds around that amount of liquid.
What if I don’t have ovenproof bowls or ramekins?
Toast the baguette slices, top each one with cheese, then broil them on the baking sheet until the cheese melts and bubbles. Ladle the soup into regular bowls, and float the cheesy croutons on top before serving.
The presentation changes, but the flavor stays the same, since the broiled cheese on toast is what matters. This shortcut also makes it easier to serve at a dinner party, because you skip the step of moving hot ramekins from the oven to the table. For another Martha Stewart comfort classic that works well as a winter starter, try her Martha Stewart roast chicken as a main course to follow.
How do I cut the onions so they cook evenly?
Cut each onion in half through the stem from top to bottom, then peel and lay each half flat-side down on the board. Slice crosswise into 1/4-inch thick pieces, since uniform thickness means every piece caramelizes at the same rate.
A sharp knife matters more here than technique, because a dull blade crushes the onion cells and releases more sulfur compounds that make your eyes burn. The cleaner the cut, the less you tear up, and the onion pieces keep their shape longer during the hour of cooking.
Can I make the soup ahead and reheat it?
The soup base keeps in the fridge for up to 3 days without the bread and cheese, and it actually tastes richer the next day. Reheat it on the stovetop until simmering, then ladle into bowls and add the toasts and cheese right before broiling.
Freezing works for the soup alone for up to 2 months, though the onions soften a bit more after thawing. Toast the bread and grate the cheese fresh when you serve, since both lose their texture in the freezer. And for another Martha Stewart recipe that rewards slow cooking with big flavor, her Martha Stewart meatloaf pairs well as a weeknight comfort rotation.
