Classic French Onion Soup

Ingredients

• 4 large Yellow Onion (thinly sliced)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 2 teaspoons Fresh Thyme (leaves stripped from stems)
• ½ cup Dry Sherry (use a good quality dry sherry)
• 4 cups Beef Broth (low‑sodium, preferably homemade)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ½ baguette Baguette (French Bread) (cut into 1‑inch slices)
• 1 cup Gruyère Cheese (shredded)
• ½ cup Provolone Cheese (shredded)
• ½ cup Swiss Cheese (shredded)
• ¼ cup Parmesan Cheese (freshly grated)

Instructions

1. Slice the onions

   Trim the ends of the yellow onions, halve them, and slice into thin, uniform half‑moon strips. No mandolin needed; a sharp chef’s knife works fine.

   Time: PT5M

2. Melt butter and olive oil

   Place the pot over medium‑low heat, add 2 Tbsp butter and 1 Tbsp olive oil. Stir until the butter is fully melted and the mixture is shimmering.

   Time: PT2M

   Temperature: Medium‑low

3. Caramelize the onions

   Add the sliced onions to the pot, stirring to coat with the butter‑oil mixture. Cook over medium‑low heat, stirring every few minutes, until the onions turn a deep golden‑brown and have reduced in volume. This takes about 40 minutes.

   Time: PT40M

   Temperature: Medium‑low

4. Add fresh thyme

   Stir in 2 tsp fresh thyme leaves (or 1 tsp dried thyme) and cook for another minute to release aroma.

   Time: PT1M

5. Deglaze with sherry

   Pour in ½ cup dry sherry, scraping the browned bits from the bottom of the pot. Let the alcohol evaporate for about 2 minutes.

   Time: PT2M

6. Add broth and simmer

   Add 4 cups beef broth, season with 1 tsp salt and ½ tsp black pepper. Bring to a gentle simmer, then reduce heat and let simmer uncovered for 30 minutes to meld flavors.

   Time: PT30M

   Temperature: Simmer

7. Prepare the cheese‑topped bread

   While the soup simmers, preheat the broiler. Slice the baguette into 1‑inch pieces (about 8 slices). Arrange slices on a rimmed baking sheet. Mix the shredded Gruyère, provolone, Swiss, and grated Parmesan together, then sprinkle an even layer over each bread slice.

   Time: PT5M

8. Broil the cheese‑topped croutons

   Place the baking sheet under the preheated broiler. Broil for 2‑3 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.

   Time: PT3M

   Temperature: Broiler (high)

9. Serve

   Ladle hot soup into bowls, float one or two cheese‑topped croutons on each, garnish with a pinch of fresh thyme leaves and cracked black pepper. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g