Easy French Onion Soup

5 from 1 vote

If you’ve never made French Onion Soup at home, it’s easier than you think! After simmering the soup on the stovetop, individual portions are topped with toasted bread and Swiss cheese and then broiled until perfectly browned and bubbly.

Prep Time10

Cook Time1 20

Total Time1 30

Course: dinner, Soup

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Kadee & Desarae

Ingredients

3 large onions about 2 lbs of onions, I like to use a mixture of onions.
3 tbs butter
½ tablespoon sugar
2 sprigs fresh thyme
½ teaspoon oregano leaves
1 bay leaf
½ cup cooking Sherry
2 quarts beef bone broth
2-3 large garlic cloves minced
1 baguette sliced crosswise
1 lb swiss cheese

Instructions

Slice onions thin.
In a large stock pot or dutch oven place all onions on med-heat and allow to sweat for a few minutes.
Add sugar and butter. These help quicken the caramelization process of the onions.
Continue stirring and browning the onions. Adjust the heat if they are scorching or not cooking.
After about 10 minutes add minced garlic and herbs.
When the onions are a deep golden brown turn the heat up and add in sherry. Stirring constantly. The sherry will thicken and the alcohol will cook off.
Add broth and let soup simmer for at least 30 minutes up to an hour.
Drizzle baguette with olive oil and toast under broiler.
In an oven-proof individual sized soup bowl or mug ladle in soup. Top with baguette and slices of cheese. Place soups on a foil lined sheet cake pan and broil until cheese is melted.
Serve immediately.

Video

Notes

Use broiler-safe bowls that are designed to withstand temperatures between 500°F-550°F to prevent cracking or shattering.
The soup can be refrigerated for up to 4 days, making it great for meal prep. Just be sure to store it without the bread and cheese, and add those when you’re ready to serve.
Feel free to change up the cheese. Instead of a variety of Swiss, you can try provolone or mozzarella.

Nutrition