French onion soup, or soupe à l’oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It’s traditionally served in a ramekin or a ceramic crock with a handle.
French onion soup is traditionally topped with Gruyère, but other cheeses can be used. Most French onion soups are topped with three cheeses for maximum decadence. This recipe calls for Parmesan, provolone, and Swiss. Other popular choices include Fontina and mozzarella. No matter which cheeses you choose, make sure not to skimp! French onion soup should be rich and indulgent.
There’s nothing cozier than a warm bowl of freshly made French onion soup. With this top-rated recipe, you can make restaurant-worthy French onion soup in the comfort of your own kitchen.
Ingredients:
Way of preparation
Step 1
Melt butter with olive oil in an 8-quart stock pot over medium heat.
Step 2
Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
Step 3
Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven’s broiler.
Step 4
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).
Step 5
Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.
Step 6
Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.