Rich and Simple French Onion Soup
After years of ordering French onion soup at restaurants and always walking away a little disappointed, I finally decided to perfect it at home. My family tested version after version, and this is the one everyone agreed on — deeply savory, perfectly balanced, and surprisingly straightforward to make.
Ingredients
- 3 tbsp Butter unsalted preferred
- 1 tbsp Olive oil
- 4 thick slices Yellow onions thinly sliced
- 6 cups Beef broth low-sodium recommended
- ¼ cup Dry sherry or substitute dry white wine
- 1 tsp Fresh or dried thyme
- Salt to taste
- Black pepper to taste
- 4 thick slices French baguette slightly stale or pre-toasted works best
- 4 slices Provolone cheese
- 2 slices Swiss cheese diced
- 4 tbsp Parmesan cheese freshly grated
Instructions
- In a large stock pot over medium heat, melt the butter with the olive oil.2. Add the sliced onions and stir frequently for 20–25 minutes until soft and translucent. Do not brown or caramelize them.3. Pour in the beef broth, sherry, and thyme. Season with salt and black pepper. Stir well.4. Bring to a gentle simmer and cook uncovered for 30 minutes.5. About 10 minutes before the soup is done, preheat your oven's broiler and position the rack near the top.6. Ladle the hot soup into oven-safe bowls. Place one baguette slice on top of each bowl.7. Layer each slice with one piece of provolone, half a slice of diced Swiss, and 1 tablespoon of Parmesan.8. Place the bowls on a rimmed baking sheet and slide under the broiler for 2–3 minutes, until the cheese is melted and lightly golden.9. Serve immediately and enjoy.
Notes
- Don't rush the onions — slow cooking is what gives the soup its natural sweetness and rich flavor.
- Use oven-safe bowls only. Regular bowls can crack under the broiler.
- Slightly stale bread holds up better than fresh bread under the cheese.
- To make it vegetarian, swap beef broth for mushroom or dark vegetable broth.
- Store leftover soup (without bread or cheese) in the fridge for up to 4 days, or freeze for up to 3 months.