PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Active Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 4 Servings

I learned about this recipe a couple of weeks ago and I am so glad that I tried it because my kids love it so much! Oh, man, you are so in for a treat! Give it a try and feel free to add more ingredients if you want. Enjoy!


1 stick (4 ounces) unsalted butter

6 c thinly sliced Vidalia or Spanish onions

Kosher salt and freshly cracked black pepper

1 tbsp all-purpose flour

1/4 c dry sherry

5 c beef stock

6 sprigs fresh thyme

8 slices Gruyere cheese (or Swiss) plus 1 cup

Grated Gruyere cheese

2 c croutons


Step 1: Place a large pot on the stove and turn the heat to medium.


Step 2: Add in butter and allow it to melt.

Step 3: Add in onions and a splash of water, then season with salt and pepper.

Step 4: Bring the onions to a simmer while stirring from time to time for about 15 minutes or until translucent.

Step 5: Add in flour and stir for about 3 minutes.

Step 6: Add in the sherry. Stir and cook for a few minutes until well combined.

Step 7: Add in the beef stock and allow it to simmer for 35 minutes.

Step 8: Prepare the broiler and preheat, then finish the soup.

Step 9: Add in thyme and simmer for another 5 minutes. Make sure to add salt and pepper if needed.

Step 10: Discard the herbs.

Step 11: Divide the soup and ladle it into 4 soup crocks.

Step 12: Top each crock with 2 slices of cheese, croutons, and shredded Gruyere.

Step 13: Place the crocks on a baking sheet and broil until the cheese has melted and starts to turn brown.

Step 14: Serve and enjoy!


PIN THIS RECIPE to any of your relevant boards if you want to make it later...