Recipe Background
The Best Steakhouse Soup is almost exactly what you'd expect — the perfect French onion soup with sweet and savory golden onions swimming in a succulent, sherry-infused beef broth. What you might not expect is that this soup is slow cooked, which takes the pressure off you and makes the Best Steakhouse Soup about pure enjoyment. Topped with a cheesy toast for that extra hint of richness and indulgence, this soup is everything you love about going out to eat without having to leave the house!
The Best Steakhouse Soup is almost exactly what you'd expect — the perfect French onion soup with sweet and savory golden onions swimming in a succulent, sherry-infused beef broth. What you might not expect is that this soup is slow cooked, which takes the pressure off you and makes the Best Steakhouse Soup about pure enjoyment. Topped with a cheesy toast for that extra hint of richness and indulgence, this soup is everything you love about going out to eat without having to leave the house!
Ingredients
- 3 tablespoons butter
- 3 large white onions sliced
- 2 tablespoons brown sugar
- 2 (32-ounce) containers beef broth optionally low-sodium
- 1 tablespoon Worcestershire sauce
- 1 clove garlic minced
- 1/3 cup dry sherry
- 4 sprigs fresh thyme plus more, to taste, torn leaves, for garnish
- 1 bay leaf
- 8 slices French bread day-old
- 3/4 cup Gruyère cheese shredded
- 1/2 cup Emmental cheese shredded
- 1/3 cup parmesan cheese shredded
Directions
- In a large, nonstick pan over medium-low heat, melt the butter.
- Add the onions and the brown sugar to the melted butter and cook, while stirring, until the onions are golden and caramelized, about 20 minutes.
- Add the caramelized onions, the beef broth, the Worcestershire sauce, the garlic, the dry sherry, 4 of the thyme sprigs, and the bay leaf to a slow cooker.
- Cover the slow cooker and cook on low until the flavors meld together, about 6-8 hours.
- Preheat the broiler.
- Remove and discard the thyme sprigs and the bay leaf from the soup.
- Ladle the soup into heatproof serving bowls and place them on a baking sheet.
- Place 1 slice of the bread in each bowl, then top each evenly with the Gruyère cheese, the Emmental cheese, and the parmesan cheese.
- Broil the soup until the cheeses on top are melted and slightly browned, about 2-3 minutes.
- Garnish with the extra thyme leaves and serve hot.
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