Restaurant-Style French Onion Soup

This French onion soup tastes just like at a restaurant, full of beefy wine and sherry broth, topped with toasted French bread and 2 kinds of cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 792 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 cloves garlic, crushed
• 1 tablespoon sherry
• 1 cup red wine
• 6 slices Swiss cheese
• 2 tablespoons olive oil, or as needed
• 6 slices provolone cheese
• 2 quarts beef broth
• 8 onions, sliced
• 1 French baguette, cut into 1/2-inch thick slices
• 0.5 cup butter
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter 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 minutes.

Step 4

While soup is simmering, arrange baguette slices on a baking sheet, drizzle with olive oil, and bake in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.

Step 5

Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.

Step 6

Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.

Step 7

Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.