French Onion Soup

This French onion soup is rich, cheesy, and full of sweet caramelized onions. Each spoonful is warm, comforting, and perfect for cozy nights. Topped with golden melted cheese and crusty bread, it’s impossible not to savor every bite.

Servings: 4

Cook Time: 1 hour 15 minutes

Ingredients:

4 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

4 cups high-quality beef broth (or 4 cans, 10.5 oz each)

½ cup dry white wine or 2 tablespoons dry sherry

1 teaspoon fresh thyme (or ½ teaspoon dried)

1 small bay leaf

Salt and freshly cracked black pepper, to taste

For the Topping:

1 French baguette, sliced and lightly toasted

4 slices Provolone cheese

1 cup freshly shredded Swiss or Gruyère

¼ cup shaved Parmesan

Instructions:

In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

Add the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, for 35–45 minutes until deeply golden brown and caramelized.

✔ They should be rich brown and jammy

✖ Not burnt or crispy

If onions begin sticking, add a splash of broth to deglaze the pan.

Add the wine (or sherry) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to cook off the alcohol.

Stir in the beef broth, thyme, bay leaf, salt, and pepper.

Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.

Remove the bay leaf before serving.

Preheat your broiler to high.

Ladle the hot soup into oven-safe bowls and place them on a baking sheet.

Top each bowl with toasted baguette slices. Add one slice of provolone, a generous handful of shredded Swiss (or Gruyère), and a sprinkle of Parmesan.

Carefully place the baking sheet in the oven and broil until the cheese is melted, bubbly, and lightly golden brown on top. Watch closely, this happens quickly.

Carefully remove from the oven. Let cool slightly before serving. The bowls will be very hot.

Crack fresh black pepper on top and serve immediately.