Rich and Simple French Onion Soup

We have been trying French onion soup in restaurants for years, and my family and friends agree — none can compare to my recipe for taste and simplicity of preparation.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 2235.2 kcal

Equipment

1 8-quart Stock Pot For cooking the soup base.
1 Chef's Knife and Cutting Board For precise onion and bread preparation.
4 Oven-Safe Serving Bowls Crucial for broiling with cheese.
1 Baking Sheet To safely hold bowls under the broiler.
1 Ladle For serving the hot soup.

Ingredients

Main

½ 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
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese diced
¼ cup grated Parmesan cheese

Instructions

Gather all ingredients. Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser
Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions. Dotdash Meredith Food Studios
Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler. Dotdash Meredith Food Studios
Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Dotdash Meredith Food Studios
Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. Dotdash Meredith Food Studios
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving deep, golden caramelization on the onions is the foundation of a truly flavorful French onion soup. This process requires patience, typically 30-45 minutes over medium-low heat, stirring frequently. Aim for a rich, sweet brown, not just translucency, while being careful not to burn them. Use a high-quality beef broth or homemade stock, as it forms the backbone of the soup. The dry sherry adds crucial depth; select a good quality Fino or Amontillado. When broiling, remain vigilant, as cheese can go from perfect to burnt in mere seconds. Position bowls 6-8 inches from the broiler element for even melting and browning.