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Restaurant-Style French Onion Soup
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Homemade French onion soup with rich beef and wine broth, topped with toasted bread and 2 cheeses.
Ingredients:
  • 0.5 cup butter
  • 8 onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 0.5 teaspoon ground black pepper, or to taste
  • 1 cup red wine
  • 1 tablespoon sherry
  • 2 tablespoons all-purpose flour
  • 2 quarts beef broth
  • 1 French baguette, cut into 1/2-inch thick slices
  • 2 tablespoons olive oil, or as needed
  • 6 slices Swiss cheese
  • 6 slices provolone cheese
Instructions:
  • In a large stockpot, melt butter over medium heat. Sauté onions, garlic, thyme, salt, and pepper in the melted butter until onions are soft and browned, approximately 30 minutes.
  • Add the red wine and sherry to the mixture and bring it to a boil. Lower the heat and simmer for about 15 minutes or until the alcohol aroma has dissipated.
  • Preheat the oven to 350°F (175°C) while you work on the next step.
  • Coat onion mixture with flour and cook for 10 minutes until flour is absorbed. Add broth, mix well to thicken, and simmer for about 20 minutes until slightly thickened.
  • Place baguette slices on a baking sheet, generously drizzle with olive oil, and bake in a preheated oven until golden brown, about 12-14 minutes, flipping halfway through. Keep aside.
  • Position oven rack 8 inches from heat source and preheat broiler.
  • Divide the soup evenly into 6 oven-proof crocks, leaving a bit of room at the top. Add 1 or 2 toasted baguette slices on top of each serving of soup, then layer with Swiss cheese and provolone slices. Transfer the crocks onto a baking sheet.
  • Broil the soup until the cheese is golden brown and bubbling, for about 3 to 4 minutes.

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