French Onion Soup

A classic French Onion Soup that transforms humble ingredients into a masterpiece of depth and flavor. This timeless bistro favorite features sweet onions caramelized to a deep mahogany brown, slowly cooked until they release their natural sugars and develop rich, complex flavors. Each traditional serving comes topped with a slice of crusty baguette and a generous layer of cheese, broiled until bubbling and golden brown. The contrast between the deeply savory soup and the gooey, browned cheese crust creates a comforting yet sophisticated dish that warms from the inside out. Perfect for chilly evenings or whenever you crave a bowl of French culinary tradition.

Ingredients

• ½ 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
• ¼ cup grated Parmesan cheese

Instructions

1. Gather all ingredients.
2. 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.
3. Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes.
4. Meanwhile, preheat the oven's broiler.
5. 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.
6. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
7. Serve hot and enjoy!

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