We have been trying French onion soup in restaurants for years, and my family and friends agree — none can compare to my recipe for taste and simplicity of preparation.
INGREDIENT NOTES
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
Directions
Gather all ingredients. DOTDASH MEREDITH FOOD STUDIOS
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. DOTDASH MEREDITH FOOD STUDIOS
Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. DOTDASH MEREDITH FOOD STUDIOS
Meanwhile, preheat the oven's broiler.
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. DOTDASH MEREDITH FOOD STUDIOS
Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. DOTDASH MEREDITH FOOD STUDIOS
Serve hot and enjoy!