Savory and Simple: Rich French Onion Soup Recipe

Savory and Simple: Rich French Onion Soup Recipe

French onion soup is a classic dish for a reason. It's hearty, comforting, and absolutely delicious. But sometimes, the thought of spending hours caramelizing onions can be daunting. This recipe is here to change that! With a few simple steps, you can have a pot of this savory soup simmering on your stove in no time.
The key to great French onion soup is slowly caramelizing the onions. This process brings out their natural sweetness and creates a rich, deep flavor base for the soup. Don't be tempted to rush this step! Once the onions are nice and golden, you'll deglaze the pan with some wine (or broth, if you prefer) and add beef broth, herbs, and spices. After a quick simmer, the soup is ready to be topped with crusty bread and gooey cheese. Broil it in the oven until the cheese is golden brown and bubbly, and you've got yourself a perfect bowl of French onion soup.

Ingredients

• * ½ cup unsalted butter
• 2 tablespoons olive oil
• 4 cups thinly sliced onions
• 5 cups beef broth
• 2 tablespoons dry sherry
• 1 teaspoon dried thyme
• 1 pinch salt
• Freshly ground black pepper to taste
• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• ¼ cup grated Parmesan cheese

Directions

1. Melt the butter with olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 15 minutes.
2. Increase the heat to medium-low and cook, stirring frequently, until the onions are deeply caramelized and golden brown, about 45 minutes.
3. Add the sherry and scrape up any browned bits from the bottom of the pot. Cook for 1 minute, then stir in the beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Preheat broiler to high. Ladle the soup into oven-safe bowls. Top each bowl with a slice of French bread, then layer with provolone cheese, Swiss cheese, and Parmesan cheese.
5. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.