Name: Restaurant-Style French Onion Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter - ½ cup; Onions, sliced - 8; Garlic, crushed - 2 cloves; Dried thyme - 1 teaspoon; Salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ½ teaspoon; Red wine - 1 cup; Sherry - 1 tablespoon; All-purpose flour - 2 tablespoons; Beef broth - 2 quarts; French baguette, cut into 1/2-inch thick slices - 1; Olive oil, or as needed - 2 tablespoons; Swiss cheese - 6 slices; Provolone cheese - 6 slices

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Restaurant-Style French Onion Soup

1. Butter - ½ cup

2. Onions, sliced - 8

3. Garlic, crushed - 2 cloves

4. Dried thyme - 1 teaspoon

5. Salt, or to taste - ½ teaspoon

6. Ground black pepper, or to taste - ½ teaspoon

7. Red wine - 1 cup

8. Sherry - 1 tablespoon

9. All-purpose flour - 2 tablespoons

10. Beef broth - 2 quarts

11. French baguette, cut into 1/2-inch thick slices - 1

12. Olive oil, or as needed - 2 tablespoons

13. Swiss cheese - 6 slices

14. Provolone cheese - 6 slices

How to cook deliciously - Restaurant-Style French Onion Soup

1. Stage

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. Dotdash Meredith Food Studios

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

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. Dotdash Meredith Food Studios

6. Stage

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

7. Stage

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. Dotdash Meredith Food Studios

8. Stage

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