Description
This Rich and Simple French Onion Soup recipe delivers a deeply flavorful and comforting classic French dish that’s perfect for a cozy meal. Caramelized onions simmered in beef broth with sherry and thyme create a savory, aromatic base topped with toasted French bread and melted cheeses for a hearty and satisfying experience.
Ingredients
Scale
Sauté Base
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
Soup
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- 1 pinch salt and pepper to taste
Toppings
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese, diced
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the onions: In a large pot or Dutch oven, melt the unsalted butter with olive oil over medium heat. Add the sliced onions and cook slowly, stirring frequently, until they are deeply caramelized and golden brown, approximately 30-40 minutes. This step creates the rich onion flavor essential to the soup.
- Add the broth and seasonings: Pour in the beef broth, then add the dry sherry and dried thyme. Stir well and season with salt and pepper to taste. Bring the soup to a gentle simmer and let it cook for another 15 minutes to allow the flavors to meld.
- Prepare the bread and cheese: While the soup simmers, preheat your oven’s broiler. Toast the slices of French bread until golden brown on both sides. Layer the provolone slices, diced Swiss cheese, and grated Parmesan evenly on each toasted bread slice.
- Assemble and broil: Ladle the hot soup into oven-safe bowls. Place one cheese-topped bread slice on top of each bowl of soup. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
- Serve: Carefully remove from the oven, let cool slightly, and serve the French Onion Soup hot for a comforting and delicious meal.
Notes
- Caramelizing the onions slowly over low to medium heat is key to developing the deep, sweet flavor of the soup.
- Dry sherry adds depth but can be omitted or substituted with white wine or a splash of brandy.
- Use oven-safe bowls when broiling the cheese topping to avoid accidents.
- For a vegetarian version, substitute vegetable broth for the beef broth.
