Description
A rich and simple French onion soup featuring tender onions simmered in beef broth with sherry and thyme, topped with toasted French bread and a three-cheese blend broiled to bubbly perfection.
Ingredients
Scale
Sauce
- 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
- 1 pinch pepper
Toppings
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese, diced
- 0.25 cup grated Parmesan cheese
Instructions
- Gather Ingredients: Collect all ingredients required to prepare the French onion soup to ensure a smooth cooking process.
- Sauté Onions: Melt the butter with olive oil in a large 8-quart stock pot over medium heat. Add the sliced onions and continually stir until they become tender and translucent without browning.
- Simmer Soup: Stir in the beef broth, dry sherry, and dried thyme. Season with salt and pepper to taste. Allow the soup to simmer gently for 30 minutes to develop flavor while preheating the oven's broiler.
- Prepare Bowls: Ladle the hot soup into oven-safe serving bowls. Place one slice of French bread on top of each bowl, breaking the bread into pieces if desired.
- Add Cheese Layers: On top of each bread slice, layer one slice of provolone cheese, half a slice of diced Swiss cheese, and a tablespoon of grated Parmesan cheese.
- Broil Topping: Place the bowls on a rimmed sheet pan and broil in the preheated oven for 2 to 3 minutes, or until the cheese bubbles and browns slightly.
- Serve: Carefully remove the bowls from the oven, serve the soup hot, and enjoy this comforting French onion soup.
Notes
- Ensure the onions are gently cooked to translucent, avoiding browning to keep the soup's delicate flavor.
- Using a combination of provolone, Swiss, and Parmesan cheeses creates a rich and flavorful topping.
- Serve immediately after broiling, as the cheese topping is best enjoyed hot and melty.
- For a vegetarian version, substitute beef broth with vegetable broth and omit the dry sherry if desired.
- Use oven-safe bowls to prevent cracking when broiling the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 586 kcal
- Sugar: 6 g
- Sodium: 1592 mg
- Fat: 44 g
- Saturated Fat: 24 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 98 mg
