Description
This rich and simple French Onion Soup is a comforting classic, featuring tender onions simmered in savory beef broth and enriched with a splash of dry sherry and dried thyme. Topped with crusty French bread and a combination of provolone, Swiss, and Parmesan cheeses, then broiled to bubbly perfection, it’s an ideal heartwarming dish for cold nights.
Ingredients
Scale
Soup 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
Toppings
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese, diced
- 0.25 cup grated Parmesan cheese
Instructions
- Prepare Ingredients: Gather all ingredients so you have everything ready to start cooking.
- Sauté Onions: Melt the butter with olive oil in an 8-quart stock pot over medium heat. Add the sliced onions and stir continuously until they become tender and translucent without browning, ensuring a mellow sweetness.
- Simmer Soup: Add beef broth, dry sherry, and dried thyme to the pot. Season with salt and pepper. Bring the mixture to a simmer and cook gently for 30 minutes to develop rich flavors. Meanwhile, preheat your oven's broiler to high.
- Assemble Bowls: Ladle the hot soup into oven-safe serving bowls. Place one slice of French bread on top of each bowl; you can break the bread into pieces if preferred. Layer each bread slice with one slice of provolone cheese, half a diced Swiss slice, and about one tablespoon of grated Parmesan cheese.
- Broil Cheese Topping: Place the bowls on a rimmed sheet pan for stability, then broil in the preheated oven for about 2 to 3 minutes until the cheese bubbles and turns slightly browned and golden.
- Serve: Carefully remove from the oven, serve hot, and enjoy the comforting, cheesy, and flavorful French onion soup.
Notes
- To deepen flavor, allow the onions to caramelize lightly if you prefer a richer taste, but avoid over-browning for this particular recipe.
- Use oven-safe bowls or ramekins to prevent any accidents during broiling.
- The combination of three cheeses offers a balanced texture and flavor; you can adjust the amounts based on preference.
- Dry sherry adds depth, but you can substitute with dry white wine if unavailable.
- For a vegetarian version, substitute beef broth with vegetable broth and omit cheeses containing animal rennet.
Nutrition
- Serving Size: 1 bowl
- Calories: 586 kcal
- Sugar: 7 g
- Sodium: 1592 mg
- Fat: 44 g
- Saturated Fat: 24 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 98 mg
