French Onion Soup

A rich, savory French classic made with slowly caramelized onions, flavorful beef broth, and topped with golden, melted cheese over crisp French bread. A perfect comforting dish for cold evenings.

Ingredients

• 4 cups sliced onions
• ½ cup unsalted butter
• 2 tablespoons olive oil
• 4 cans (10.5 oz each) beef broth
• 2 tablespoons dry sherry (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 loaf (1 pound) French bread, sliced
• 6 slices provolone cheese
• ¾ cup diced Swiss cheese
• ¼ cup grated Parmesan cheese

Method

1. Melt the butter:

   • In a large 8-quart stock pot, add the butter and place on medium heat.
   • Allow the butter to melt completely until it begins to foam slightly.
   • Stir occasionally to prevent it from browning.

2. Add olive oil:

   • Once the butter is melted, pour in the olive oil.
   • Mix gently so the butter and oil combine well — this prevents the butter from burning while adding a subtle richness.

3. Caramelize the onions:

   • Add the sliced onions to the pot.
   • Stir continuously to coat the onions evenly in butter and oil.
   • Cook on medium heat until the onions turn soft and translucent — about 10–12 minutes.
   • Continue to cook further for another 20–25 minutes, stirring occasionally, until the onions become golden brown and caramelized.
   • Take care not to let them burn — slow caramelization is key to the soup’s depth of flavor.

4. Add the liquids and seasoning:

   • Pour in the beef broth and stir well to combine with the caramelized onions.
   • Add the dry sherry (if using) and sprinkle in the thyme.
   • Season with salt and freshly ground black pepper.
   • Bring the mixture to a gentle boil, then reduce the heat to low.

5. Simmer the soup:

   • Let the soup simmer uncovered for about 30 minutes.
   • Stir occasionally to prevent the onions from sticking to the bottom.
   • Taste and adjust seasoning as needed — the broth should be rich and well-balanced.

6. Prepare the bread topping:

   • While the soup simmers, preheat the oven to broil mode.
   • Slice the French bread into 1-inch thick pieces and lightly toast them on both sides until crisp.
   • This will help the bread hold its texture when placed on the soup.

7. Assemble the soup bowls:

   • Ladle hot soup into individual oven-safe bowls, leaving some space at the top.
   • Place one toasted bread slice (whole or broken into pieces) on top of each bowl of soup.
   • Layer the cheeses: start with a slice of provolone, then sprinkle diced Swiss cheese, and finally add grated Parmesan on top.

8. Broil until golden:

   • Arrange the bowls on a baking sheet for easier handling.
   • Place under the broiler for 2–4 minutes, or until the cheese melts, bubbles, and turns golden brown.
   • Watch carefully — the cheese can brown quickly.

9. Serve hot:

   • Carefully remove the bowls from the oven using oven mitts.
   • Let them rest for 1–2 minutes before serving.
   • Enjoy warm, cheesy spoonfuls of this hearty soup.

Chef’s Tips

• Use yellow or sweet onions for the best caramelization and flavor.
• You can replace beef broth with vegetable broth for a vegetarian version.
• Adding a splash of balsamic vinegar before simmering enhances the depth of the soup.
• Serve with extra toasted bread or a light salad for a complete meal.