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French Onion Soup

4.8
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PREP TIME
20 min
COOKING TIME
85 min
TOTAL TIME
105 min
SERVINGS
6 servings
Lunch French
French Onion Soup
Ingredients
  • 1/2 cup butter
  • 8 onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/2 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
1
Heat butter in a substantial cooking vessel over an intermediate heat setting until it begins to melt. Cook and stir the sliced onions, minced garlic, dried thyme, salt, and pepper in the melted butter until the onions become soft and have developed a rich brown color, approximately 30 minutes.
2
Add red wine and sherry to the mixture; bring the liquid to a rolling boil. Lower the heat to a low setting and let it simmer until you can no longer detect the strong aroma of the cooking alcohol, roughly 15 minutes.
3
In the meantime, preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
4
Sprinkle the cooked onion mixture with flour and stir until it is evenly coated; cook for 10 minutes. Pour in the broth, blend the flour with the liquid to create a smooth consistency, and let it simmer until slightly thickened, around 20 minutes.
5
While the soup is cooking, arrange baguette slices on a baking sheet and brush them with olive oil. Bake the baguette slices in the preheated oven until they are golden brown, approximately 12 to 14 minutes, flipping them halfway through the baking process. Set aside.
6
Position an oven rack about 8 inches away from the heat source and preheat your oven's broiler.
7
Fill 6 oven-proof containers with the simmering soup, filling them to about three-quarters full. Place one or two toasted baguette slices over each soup serving, then top each with a slice of Swiss cheese and provolone. Carefully place the filled containers onto a sturdy baking sheet.
8
Cook the soup under the preheated broiler until the cheese is browned and bubbly, 3 to 4 minutes.