Description
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Ingredients
- ½ cup butter
- 8 onions, sliced
- 2 cloves garlic, crushed
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 teaspoon dried thyme
- 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
- olive oil, or as needed
- 6 slices Swiss cheese
- 6 slices provolone cheese
Instructions
- Melt butter in a large soup pot over medium heat. Cook and stir onions
- garlic
- salt
- black pepper
- and thyme until onions are soft and brown
- about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off
- about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth
- stir to blend in flour
- and simmer until slightly thickened
- about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown
- 12 to 14 minutes
- turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven’s broiler.
- Ladle soup into 6 oven-proof crocks
- filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling
- 3 to 4 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 6