We have been trying French onion soup in restaurants for years, and my family and friends agree — none can compare to my recipe for taste and simplicity of preparation.
Ingredients
- unsalted butter: 0.5 cup
- olive oil: 2 Tbsp
- onions: 4 cups (sliced)
- beef broth: 5 cups
- dry sherry: 2 Tbsp
- thyme: 1 tsp (dried)
- pinch salt and pepper: 1 piece (to taste)
- slices French bread: 4 piece
- slices provolone cheese: 4 piece
- slices Swiss cheese: 2 piece (diced)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions. Dotdash Meredith Food Studios
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Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Dotdash Meredith Food Studios
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Meanwhile, preheat the oven's broiler.
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Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Dotdash Meredith Food Studios
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Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
