Jeff Mauro's French Onion Soup | The Kitchen

It doesn't get better than classic French Onion Soup! Jeff brings us the perfect comfort dish to enjoy during these cold-weather months. #FoodNetwork #JeffMauro #FrenchOnionSoup Watch #TheKitchen, Saturdays at 11a|10c + #StreamOnMax! Get the recipe ▶ https://foodtv.com/3wf7eZO Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic French Onion Soup RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 25 min Active: 30 min Yield: 4 to 6 servings Ingredients 4 tablespoons unsalted butter 6 yellow onions (approximately 1 pound), sliced 1/4-inch thick 1 teaspoon kosher salt, plus more as needed 1 teaspoon sugar 1/2 cup dry sherry 8 cups beef broth 6 fresh thyme sprigs, tied with butcher's twine 1 bay leaf Freshly ground black pepper 1 baguette, sliced on the bias into 1/2-inch slices Olive oil, for brushing 8 slices Gruyère Directions Special equipment: butcher’s twine; ovenproof crocks or bowls Heat a large Dutch oven over medium-high heat. Add the butter and onions and stir until the butter is melted. Add the salt and sugar, then cover the Dutch oven with a lid. Cook, stirring occasionally, until the onions are translucent and liquids have been released, about 20 minutes. Uncover, reduce the heat to medium and continue to cook until the onions are uniformly caramelized, 40 to 45 minutes. (Be sure to deglaze with about 1/4 cup water and scrape with a wooden spoon when the onions get very dark and start sticking to the bottom of the pan; do this at least TWICE.) Preheat the oven to 400 degrees F. Deglaze the pan with the sherry while scraping the fond off the bottom of the pan. Let simmer for 2 minutes, then add the broth, thyme and bay leaf. Bring to a light simmer, uncovered, for about 30 minutes. Remove the thyme sprigs and bay leaves. Season to taste with salt and pepper. Meanwhile, brush the baguettes with olive oil and place on a sheet pan. Bake until golden and crispy, about 7 minutes. Let cool. Preheat the oven to high broil. Spoon the soup, scooping from the bottom first, to ensure you get ample amounts of that wonderful onion, into ovenproof crocks or bowls. Fill to the brim and top with 2 croutons and 2 slices Gruyère. Broil until golden and bubbly, 2 to 4 minutes. Serve! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Jeff Mauro's French Onion Soup | The Kitchen | Food Network https://youtu.be/YUmAUDi4NLY