Description
This Rich and Simple French Onion Soup recipe combines slowly caramelized onions with a flavorful beef broth, enhanced by sherry and thyme, and topped with crusty French bread and melted cheeses. It’s a classic, comforting dish perfect for cozy meals.
Ingredients
Scale
Soup Base
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 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
- Caramelize Onions: Heat the unsalted butter and olive oil in a large pot over medium heat. Add the sliced onions, stirring occasionally, and cook until they are golden brown and caramelized, about 30-40 minutes. This slow cooking process develops the rich, sweet flavor characteristic of French onion soup.
- Add Broth and Seasonings: Pour in the beef broth, then add the dry sherry and dried thyme. Stir to combine. Season with salt and pepper to taste. Bring the soup to a gentle simmer and let it cook for 10-15 minutes to blend the flavors.
- Prepare Bread and Cheese: Preheat your oven or broiler. Place the French bread slices on a baking sheet. Layer each slice with provolone cheese, diced Swiss cheese, and sprinkle with grated Parmesan cheese. Toast the bread under the broiler until the cheese is melted, bubbly, and golden brown, about 3-5 minutes. Keep an eye on it to prevent burning.
- Serve: Ladle the hot soup into bowls and float one cheesy bread slice on top of each bowl. Serve immediately while hot, enjoying the contrast of the savory broth and melted cheesy topping.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit sherry or replace with a vegetarian cooking wine.
- Use a heavy-bottomed pot to prevent onions from burning during caramelization.
- Dry sherry enhances flavor but can be omitted if unavailable; a splash of white wine vinegar can add acidity.
- Adjust salt and pepper according to broth saltiness.
- The cheese blend can be modified to include Gruyere for a traditional touch.
- Leftovers are best reheated gently on the stovetop or in the oven to maintain texture.
