Description
This Rich and Simple French Onion Soup recipe delivers a classic comforting bowl of savory caramelized onions simmered in a flavorful beef broth with a touch of dry sherry and fragrant thyme. Topped with crispy French bread and a melty blend of provolone, Swiss, and Parmesan cheeses, this soup is perfect for a cozy meal and showcases traditional French culinary techniques in an accessible way.
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 the Onions: In a large pot or Dutch oven, melt the unsalted butter alongside the olive oil over medium heat. Add the sliced onions and cook slowly, stirring frequently, until onions are deeply golden and caramelized, about 30-40 minutes. This step is crucial for developing the soup’s rich flavor.
- Add Broth and Seasonings: Stir in the beef broth, dry sherry, dried thyme, salt, and pepper. Bring the mixture to a simmer, allowing the flavors to meld together for about 15 minutes.
- Prepare the Bread and Cheese: While the soup simmers, preheat the oven to 375°F (190°C). Lay out the French bread slices on a baking sheet. On each slice, layer the provolone, diced Swiss, and sprinkle with grated Parmesan cheese. Bake in the oven until the cheese bubbles and turns golden brown, approximately 10 minutes.
- Assemble and Serve: Ladle the hot soup into bowls and top each with one or two cheesy French bread slices. Serve immediately, ensuring the cheese is melted and the soup is piping hot.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit the Swiss and provolone cheeses if desired.
- Use a mix of onions such as yellow and sweet onions for a more complex flavor.
- Dry sherry can be replaced with dry white wine or omitted if you prefer a non-alcoholic soup.
- Be patient when caramelizing onions; rushing this step will result in less flavorful soup.
- French bread can be lightly toasted before adding cheese to ensure a crisp base under the melted cheese.
