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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people

Equipment

  • 1 8-quart Stock Pot For simmering the soup
  • 4 Oven-Safe Serving Bowls For individual portions under the broiler
  • 1 Cookie sheet To hold bowls safely under the broiler
  • 1 Ladle For serving soup
  • 1 Chef's Knife and Cutting Board For preparing onions and cheese

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

While the recipe specifies not to brown the onions, a more traditional approach involves slowly caramelizing them for 30-45 minutes over low heat until deep golden brown. This develops a profound depth of sweetness and umami, enhancing the soup's richness significantly. Ensure you use high-quality beef broth; it's the backbone of the soup. A quick toast of the French bread before adding it to the soup can prevent it from becoming overly soggy. Keep a very close eye on the bowls under the broiler, as cheese can go from perfectly golden to burnt in a matter of seconds. For best flavor, serve immediately after broiling.