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
4 Oven-Safe Serving Bowls Based on 4 servings
1 Baking Sheet
1 Ladle
1 Chef's knife For slicing onions and bread

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

The key to exceptional French onion soup is patience with the onions; sauté them slowly until they are deeply translucent, almost caramelized but without browning for a sweet, rich base. A high-quality beef broth is non-negotiable for depth of flavor. The sherry, though a small amount, is crucial for adding a layer of complexity and acidity that balances the sweetness of the onions. When broiling, keep a close eye on the cheese, as broilers can quickly burn. A blend of cheeses—provolone for stretch, Swiss for nutty flavor, and Parmesan for sharpness—creates the perfect topping. Serve immediately to enjoy the contrast of hot soup and gooey, melted cheese.