This rich and comforting French onion soup is a timeless classic that delivers deep, savory flavor with surprisingly simple ingredients.
Slowly softened onions are simmered in a hearty beef broth with subtle hints of thyme and sherry, creating a warm, aromatic base that feels like it came straight from a cozy French bistro.
What truly makes this dish unforgettable is the finishing touch: crusty French bread topped with layers of melted provolone,
Swiss, and Parmesan cheese, broiled to golden perfection. Each spoonful combines silky onions, flavorful broth, and gooey, bubbling cheese for the ultimate comfort food experience that’s perfect for chilly nights or an elegant starter.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4
Ingredients
- ½ cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese, diced
- ¼ cup grated Parmesan cheese
Directions
- In a large stockpot over medium heat, melt the butter with the olive oil. Add the sliced onions and cook, stirring frequently, until they are soft and translucent. Avoid browning the onions for a smoother, sweeter flavor.
- Pour in the beef broth and stir in the dry sherry and thyme. Season with salt and pepper, then bring to a gentle simmer. Let cook for about 30 minutes to allow the flavors to fully develop.
- While the soup simmers, preheat your oven’s broiler.
- Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of French bread (you can break it into pieces if desired). Layer with a slice of provolone, a portion of diced Swiss cheese, and a sprinkle of Parmesan.
- Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is melted, bubbly, and lightly golden. Serve immediately.
Chefs Notes
- For deeper flavor, you can allow the onions to caramelize lightly, but keep a close eye to prevent burning.
- If you don’t have sherry, a splash of white wine can be used as a substitute.
- Use sturdy, crusty bread so it holds up well under the broth and melted cheese.
- For a richer taste, try adding a small splash of Worcestershire sauce to the broth.