Description
This French Onion Soup features a deeply flavorful broth made with slow-cooked onions, beef broth, and topped with rich melted cheeses. Perfect for a cozy dinner or a comforting meal at home, it’s easy to prepare and sure to warm your soul.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 large onions, sliced thin
- 1 tablespoon dry sherry
- 4 cups low-sodium beef broth
- 1 tablespoon chopped, fresh thyme
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 (½-inch) thick slices french bread, cut into small cubes (about 1 cup)
- ½ cup shredded swiss cheese
- 4 (½-inch) thick slices french bread
- 4 slices gruyere cheese
Instructions
- In a large stock pot, melt butter and oil over medium heat.
- Add the onions and stir well to coat in the butter and oil. Cook over medium heat for 30-40 minutes, stirring occasionally until browned. Continue to cook for an additional hour on medium or medium-low, stirring occasionally, until the onions are extremely soft and tender with a deep, rich brown color.
- Add the sherry and cook for 1-2 minutes to allow some of it to evaporate.
- Add the broth, thyme, Worcestershire sauce, salt, and black pepper. Stir well, then add the cubed bread and mix to incorporate.
- Bring to a boil, then reduce the heat, cover, and simmer on medium-low for 30 minutes.
- For serving, carefully transfer the soup to individual ramekins or small oven-proof bowls. Sprinkle with 2 tablespoons of Swiss cheese, place a slice of French bread on top, and then add Gruyere cheese.
- Broil on high, about 3-4 inches from the heat source, for 3-4 minutes until the cheese melts, being careful not to burn it. Serve immediately.
- Alternatively, place the bread slices on a foil-lined baking sheet, top with Gruyere cheese, and broil for 2-3 minutes until melted. Sprinkle the soup bowl with Swiss cheese and serve with the broiled bread slice on top.
Notes
For a vegetarian version, use vegetable broth instead of beef broth.
Make sure to stir the onions frequently to prevent burning and promote even caramelization.
The soup can be made ahead and reheated; just add fresh cheese before broiling.
Nutrition
- Serving Size: 1 bowl
- Calories: 423
- Sugar: 5g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg