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French Onion Soup

Prep Time:

Cook Time:


About the Recipe

An absolute classic.


  • ½ cup butter (1 stick) 

  • 2 tablespoons of olive oil 

  • 4 cups sliced onions 

  • 5 cups beef broth 

  • 2 tablespoons dry sherry (can substitute with any dry white wine, or leave out if alcohol-free) 

  • 1 teaspoon dried thyme 

  • Pinch of salt and pepper to taste 

  • 4 slices of bread 

  • Sliced or grated cheese for topping (swiss, cheddar, provolone, gruyere, parmesan, or a combination) 


  1. Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent, roughly 10-15 minutes. If the onions start to brown, turn down the stove temperature. 

  2. Add sherry (if using) to deglaze pan. Then add beef broth and thyme. Season with salt and pepper. Bring to a boil and then reduce heat. Let simmer for 30 minutes. 

  3. Pre-heat oven’s broiler to highest temperature.

  4. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each with

  5. cheese of choice.  

  6. Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. 

  7. Alternatively, if you do not have oven safe bowls or an oven, you can toast bread in toaster or on stove.  

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