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Onion Soup with Sherry

February 10, 2011

This is a great onion soup if you are serving a few courses, not the Soupe a l’Oignon Gratinee that I consider to be a meal by itself.  It is almost just broth, a few onions and depths of flavor. I always use veal or beef broth for this particular recipe for a deep richness which also accentuates the addition of a very mellow dry sherry.  The special Parmesan and Chive Croutons are a fantastic, flavor packed garnish adding layers of cheese, garlic and herbs.

Onion Soup with Sherry 


  • 2 T. Unsalted Butter
  • 1 T. Oil
  • 4 Onions (sliced thinly)
  • 1 T. Minced Garlic
  • 1 T. Sugar
  • 4 oz. Flour
  • 1/2 C. Dry Sherry
  • 2 T. White Vinegar
  • 1 C. White Wine (dry)
  • 2 C. Beef Stock (Veal Stock is preferred, but rarely have it)
  • 1 C. Water (or more if needed)
  • Salt
  • Freshly Ground Pepper
  • 1 Cup Croutons (for Garnish) (see below)
  • 1 T. Olive Oil (for Garnish)
  • 1/2 C. Parmesan Cheese (grated) (for Garnish)


  1. Saute the onions in the butter and oil for about 10 minutes
  2. Add the garlic and sugar; continue to saute until onions turn golden brown
  3. Add the vinegar and simmer for 2-3 minutes
  4. Stir in the flour completely; add the sherry, stock and water and stir thoroughly; lower heat and simmer for 25-30 minutes
  5. Season with salt and pepper (careful if you are using the croutons described below)
  6. Make croutons (see below)
  7. Serve in warmed soup bowls; garnish with crouton mixture

Parmesan and Chive Croutons

Ingredients and Preparation

  • 1 C. Croutons
  • 1 T. Olive Oil
  • 1/8 t. Garlic Salt
  • 2 t. Fresh Chives (snipped)
  • 1/4 C. Parmesan Cheese (grated)

Toss ingredients together; spread on baking sheet; Bake at 350 degrees for about 10 minutes

(Serves 4-6)

Recipe adapted from



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