Restaurant-Style French Onion Soup

Restaurant-Style French Onion Soup

This rendition of French onion soup closely mirrors restaurant quality. Enhanced with wine and sherry to accentuate the beefy broth, it's crowned with a dual cheese blend, creating a bubbly, golden-brown, and delightfully stretchy topping.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine world cuisine
Servings 6 crocks
Calories 792 kcal

Ingredients
  

  • ½ cup butter
  • 8 onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 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
  • 2 tablespoons olive oil, or as needed
  • 6 slices Swiss cheese
  • 6 slices provolone cheese

Instructions
 

  • 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.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
  • 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.
  • Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

Notes

  • You can use the slicer attachment of a food processor to slice onions.
  • You can purchase day-old bread, slice and bake it ahead of time, and keep it in a resealable bag.

Nutrition

Calories: 792kcalCarbohydrates: 77gProtein: 31gFat: 38gSaturated Fat: 21gCholesterol: 86mgSodium: 2170mgPotassium: 839mgFiber: 7gSugar: 16gVitamin C: 23mgCalcium: 576mgIron: 5mg
Keyword Restaurant-Style French Onion Soup
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French Recipes

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