French Onion Soup

French Onion Soup

French onion soup is a classic French dish best served as an appetizer. The onions in the soup caramelize to create a spark of sweetness while the cheese covered croutons bring about a smoky rich flavor.

Adapted from AllRecipes

Ingredients

Metric System
Servings
  • 4 slice bread
  • 6 slice cheese
  • 2 oz cheese
  • 4 can beef broth
  • 2 tbsp sherry
  • 1 tsp thyme
  • salt
  • black pepper
  • 2 pt onion
  • 4 oz butter
  • 2 tbsp oil
  • Step 1

    Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.

    Step 2

    Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

    Step 3

    Heat the oven broiler.

    Step 4

    Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

    Step 1

    Sheet pan

    Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

  • 4 slice bread
  • 4 slice cheese
  • 2 slice cheese
  • 0.25 cup cheese
  • Step 2

    Preheat the oven broiler.

    Step 3

    Stock pot

    Add beef broth, sherry and thyme. Season with salt and pepper, and simmer.

  • 4 can beef broth
  • 2 tbsp sherry
  • 1 tsp thyme
  • salt
  • black pepper
  • Step 4

    Stock pot

    Add onions and stir continuously. Do not let the onions brown.

  • 4 cup onion
  • Step 5

    Stock pot

    Melt butter with olive oil in an 8-quart stock pot on medium heat.

  • 0.5 cup butter
  • 2 tbsp oil
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