Simple French Onion Soup

Close up of a bowl of French onion soup topped with bread and melty cheese with a spoon resting in it.

No ratings yet

Simple French onion soup has deep, rich flavor from the slowly caramelized onions and is topped with bread and a melty cheese mixture. So cozy and delicious!

Prep Time10

Cook Time2 15

Total Time2 25

Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large onions, sliced thin
1 tablespoon dry sherry
4 cups low-sodium beef broth
1 tablespoon chopped, fresh thyme
½ teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 (½-inch) thick slices French bread, cut into small cubes (about 1 cup)

For the topping:

½ cup shredded Swiss cheese
4 (½-inch) thick slices French bread
4 slices Gruyere cheese

Instructions

In a large stock pot, melt butter and oil over medium heat.
Add the onions and sit well to coat in the butter and oil. Cook over medium heat for 30-40 minutes, until browning, stirring occasionally. Continue to cook for an additional 1 hour on medium or medium low, stirring occasionally. (You want the onions to get extremely soft and tender and a deep, rich brown color but not burn.)
Add the sherry and cook for 1-2 minutes to allow some of it to evaporate.
Add the broth, thyme, Worcestershire sauce, salt and black pepper. Stir well. Add the cubed bread and stir to incorporate.
Bring to a boil then reduce heat, cover and simmer on medium low for 30 minutes.
For serving: Carefully transfer the soup to individual ramekins or individual tureens or small oven-proof bowls. Sprinkle with 2 tablespoons of shredded Swiss cheese. Add the slice of French bread on top, then top the bread with Gruyere cheese.
Broil on high heat, about 3-4 inches from the heat source, for 3-4 minutes, until the cheese is melted, being careful not to let it burn. Serve immediately.
(Alternatively, you can place the bread slices on a foil lined baking sheet, top with Gruyere cheese and broil for 2-3 minutes, until melted. Sprinkle the soup bowl with Swiss cheese and serve with the broiled bread slice on top.)

Save This Recipe

We'll email this post to you, so you can come back to it later!

Notes

Onions: I use and prefer sweet onions, such as Vidalia or another variety. It helps with the caramelization.

Sherry: This is a fortified wine that you can buy in the grocery store. Make sure to use the dry kind because we don’t need to add extra sweetness to the soup.

Broth: I recommend using low-sodium beef broth so you can control the amount of sodium in the recipe. You could also try substituting beef bouillon cubes and water in place of the broth if you prefer.

Thyme: This adds the earthy undertones to the soup and in this case, I do think fresh thyme is preferred over dried thyme.

Cheese: We’re using a combination of Swiss cheese on the soup and Gruyere cheese on the bread for topping this soup.

Leftovers: Leftover soup, without the bread and cheese topping preferably, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a small pot on the stove until warmed through, then add the cheese and bread topping when ready to serve.

Nutrition

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!