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

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

Step 4

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 5

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

Step 6

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.

Step 7

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 8

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