Name: Delicious French Onion Soup with Cheesy Crust Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 0.5 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; 0.25 cup grated Parmesan cheese

There’s something truly comforting about a bowl of warm, savory soup topped with a golden, bubbling cheese crust. This Delicious French Onion Soup with Cheesy Crust Recipe combines that rich, deeply caramelized onion flavor with a luscious cheesy topping that’s just irresistible. It’s perfect for chilly evenings or anytime you want a cozy, satisfying meal that feels like a hug in a bowl.

A large white pot with light blue handles sits on a white marbled surface, filled about halfway with thinly sliced onions cooking in a pale yellow liquid. The onions are soft and translucent, layered loosely in the pot, with some curled and slightly separated. A medium-sized wooden spoon rests inside the pot, partially stirring the onions, with its handle extending out toward the top right. The overall colors are soft yellows and whites, with the wooden spoon adding light brown tones. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Delicious French Onion Soup with Cheesy Crust Recipe
Top Tip
How to Serve Delicious French Onion Soup with Cheesy Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious French Onion Soup with Cheesy Crust Recipe

Why You'll Love This Recipe

I’ve made lots of French onion soups over the years, but this version always stands out. The balance between the sweet onions, the savory broth, and the truly cheesy crust on top is just spot-on. Plus, it’s easy enough for a weeknight but impressive enough if friends pop by unexpectedly.

Rich, Deep Flavor: Slow-cooked onions meld perfectly with the beef broth and sherry for a robust soup base.
Three Cheeses, Triple Yum: Provolone, Swiss, and Parmesan create a cheesy crust that’s gooey, melty, and slightly browned for amazing texture.
Simplicity Meets Elegance: Just a few pantry staples with an easy technique make you look like a kitchen pro.
Cozy and Comforting: This soup is the ultimate soul-warming meal that’s excellent on a cold night or anytime you want something hearty and comforting.

Ingredients & Why They Work

Each ingredient in this Delicious French Onion Soup with Cheesy Crust Recipe plays a crucial role. The onions provide sweetness and body, the beef broth adds a rich backbone, and the trio of cheeses gives it that iconic French onion soup finish. Here’s a look at what makes each one special.

Flat lay of unsalted butter in a small white ceramic bowl, a small white bowl with golden olive oil, a mound of thinly sliced fresh yellow onions arranged neatly, a simple white bowl filled with rich beef broth, a small white bowl with amber dry sherry, a small pile of dried thyme sprigs, coarse salt and freshly ground black pepper grains side by side on the surface, four slices of rustic French bread arranged in a fan, four slices of creamy provolone cheese stacked slightly overlapping, small diced cubes of pale Swiss cheese in a white ceramic bowl, a small white bowl heaped with grated Parmesan cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Adds creaminess and helps the onions soften without burning.
Olive Oil: Keeps the butter from browning too quickly, balancing the fat for caramelizing onions gently.
Onions (Sliced): The star of the dish—slowly cooked till tender for that sweet, mellow flavor.
Beef Broth: Gives depth and richness; homemade or high-quality store-bought works best.
Dry Sherry: Adds complexity with a mild sweetness and subtle acidity.
Dried Thyme: Brings a woody, herbal note that complements the onions perfectly.
Salt and Pepper: Essential seasonings to bring all the flavors alive.
French Bread: Provides a sturdy, absorbent base to top the soup while crisping up beautifully beneath the cheese.
Provolone Cheese: Melts beautifully and offers a mild, creamy flavor.
Swiss Cheese (Diced): Adds nutty complexity and helps with gooey texture.
Parmesan Cheese (Grated): Sprinkled on top for a salty, umami-rich crust that browns nicely under the broiler.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Delicious French Onion Soup with Cheesy Crust Recipe by swapping out different cheeses or adding a splash of white wine instead of sherry. These small tweaks let me personalize it without losing that classic cozy vibe.

Variation: I once made this with Gruyère cheese instead of Swiss and provolone for an even more authentic French touch — it was a hit at my dinner party!
Vegetarian Version: Substitute vegetable broth for beef broth and skip the sherry or use a vegetarian-friendly alternative for similar depth of flavor.
Seasonal Touch: Toss in fresh thyme if you have it on hand for a brighter herbal note, especially in spring and summer.

Step-by-Step: How I Make Delicious French Onion Soup with Cheesy Crust Recipe

Three blue ceramic bowls with handles sit in a metal baking tray on a white marbled surface. Each bowl contains a layer of dark brown soup topped with a round toasted bread slice covered with melted, golden-brown cheese that has a slightly browned and bubbly texture. One bowl holds a silver spoon resting partially inside, while another bowl has a spoon placed next to it on the tray. The bowls and tray show some light drips and spots from the soup. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the Onions Just Right

Start by melting your butter and olive oil together in a large pot over medium heat. Add the sliced onions and stir frequently as they soften and turn translucent. This takes a while — about 15-20 minutes — but patience is key. Avoid browning the onions here; you want them tender and sweet, not burnt. Trust me, this slow cooking is where the magic begins.

Step 2: Build the Soup Base

Pour in the beef broth, add the dry sherry, and sprinkle in the dried thyme. Season with salt and pepper to taste. Give everything a good stir, then let it simmer gently for about 30 minutes. This simmer time lets all those flavors marry beautifully.

Step 3: Prepare and Broil the Toppings

While the soup simmers, preheat your oven’s broiler. Ladle the hot soup into oven-safe bowls. Top each with a slice of French bread—feel free to break it up if you like more crust in every bite. Layer on a slice of provolone, sprinkle diced Swiss cheese, and finish with a generous sprinkle of grated Parmesan. Place the bowls on a rimmed baking sheet for easy handling.

Step 4: The Perfect Cheesy Crust

Pop your tray under the broiler for about 2 to 3 minutes, watching closely. You want the cheese to bubble and brown slightly without burning. The smell alone is enough to drive you wild! Once bubbly and golden, carefully remove the bowls and let them cool for a moment before serving.

Top Tip

After making this soup several times, I realized the biggest game-changer is patience during the onion-softening stage. Don't rush or turn the heat too high; slow cooking preserves sweetness and avoids bitterness.

Low and Slow Caramelizing: Cook onions over medium heat and stir often to get them perfectly tender without coloring.
Use Quality Broth: A good-quality beef broth adds richness, so opt for one with real depth or homemade.
Broiler Watchfulness: Cheese can burn fast under a broiler, so stay close and don't walk away.
Toast Your Bread Fresh: If your bread feels a bit stale, a quick toast before topping helps it hold up better in the soup.

How to Serve Delicious French Onion Soup with Cheesy Crust Recipe

Garnishes

I usually keep garnishes simple: a sprinkle of fresh thyme or parsley just before serving adds a fresh, herbal contrast to that rich cheesy topping. Sometimes I add a crack of black pepper right on top too, which wakes up the flavors beautifully.

Side Dishes

This soup pairs wonderfully with a crisp green salad or some roasted root vegetables for an extra layer of comfort. Occasionally, I serve it alongside a light charcuterie plate when entertaining, making the experience feel special without extra fuss.

Creative Ways to Present

For a festive touch, I’ve served this soup in a hollowed-out mini loaf of French bread — it’s charming and cuts down on dishwashing! Also, using individual ramekins instead of bowls makes it look high-end when guests are over.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup (without the bread and cheese) in an airtight container in the fridge for up to 3 days. The broth keeps its flavor beautifully, so you can easily reheat it later for a quick meal.

Freezing

Freezing the soup base works well, but I recommend adding the bread and cheese fresh when reheating. The texture of the cheese doesn’t freeze as nicely, and bread can get soggy, so it’s best to toast and broil just before you serve.

Reheating

Heat the soup gently on the stove until warm, then transfer to oven-safe bowls, top with freshly toasted bread and cheese, and broil for a few minutes to bring back that irresistible cheesy crust.

Frequently Asked Questions:

Can I use other cheeses instead of provolone and Swiss?

Absolutely! Gruyère is a classic choice for French onion soup and melts beautifully. Mozzarella can also work for more gooeyness, but I love the mix of flavors the provolone, Swiss, and Parmesan combo brings here.

Why shouldn’t I brown the onions during cooking?

For this recipe, the goal is to soften and sweeten the onions without burning them, which can create bitter flavors. Slow cooking until translucent preserves their natural sweetness and creates a mellow, rich base.

Can I make this soup vegetarian?

Yes! Swap the beef broth for a rich vegetable broth and skip the dry sherry or substitute with a splash of white grape juice or a vegetarian-friendly cooking wine. It won’t be traditional, but it’s still delicious and hearty!

What’s the best way to avoid soggy bread in the soup?

To avoid sogginess, use sturdy French bread and toast it lightly before topping the soup. Don’t add bread too early, and broil just before serving so the bread crisps up nicely under the cheese.
Freshly toasted bread acts like a barrier, keeping the soup from soaking through too quickly.

Final Thoughts

This Delicious French Onion Soup with Cheesy Crust Recipe is one of those timeless dishes that never fails to impress while feeling like a total comfort food classic. I love how quick it comes together compared to some fussy recipes, yet it still delivers rich, soulful flavor with a perfectly crispy, melty cheese crust on top. Give it a try—you’ll have no trouble turning friends or family into lifelong fans of French onion soup just like I have.