French Onion Soup
ID: 62928d6b...
A rich, savory, and comforting classic French onion soup made with caramelized yellow onions, dry sherry, and beef broth. It is topped with crusty toasted baguette slices and a gooey, bubbly blend of melted provolone, Swiss, and Parmesan cheeses.
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🍳 Cooking Flow
Slice the yellow onions thinly and caramelize them slowly in butter and olive oil until golden brown. → Stir in fresh thyme, dry sherry, beef broth, salt, and pepper, then simmer for 30 minutes. → Ladle the hot soup into oven-safe ramekins and top with baguette slices. → Layer with provolone, Swiss, and Parmesan cheeses, then broil for 2-3 minutes until bubbly and toasted.
Cooking Steps
Brief Cooking Order
Slice the yellow onions thinly and caramelize them slowly in butter and olive oil until golden brown. → Stir in fresh thyme, dry sherry, beef broth, salt, and pepper, then simmer for 30 minutes. → Ladle the hot soup into oven-safe ramekins and top with baguette slices. → Layer with provolone, Swiss, and Parmesan cheeses, then broil for 2-3 minutes until bubbly and toasted.
Introduction
A rich, savory, and comforting classic French onion soup made with caramelized yellow onions, dry sherry, and beef broth. It is topped with crusty toasted baguette slices and a gooey, bubbly blend of melted provolone, Swiss, and Parmesan cheeses.
Step 1
Peel and cut the yellow onions in half, then slice them into thin, even slices.
Step 2
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat.
Step 3
Add the sliced onions to the pot and stir to coat them in the butter and oil mixture.
Step 4
Cook the onions slowly over medium-low heat, stirring occasionally, until they melt down, caramelize, and turn a rich golden brown. This process requires patience and should not be rushed.
Step 5
Once the onions are deeply caramelized, stir in the chopped fresh thyme.
Ingredients List
Important Notes
Yellow onions are the classic choice for French onion soup because they caramelize beautifully and are widely available.
Caramelization is about cooking the natural sugars inside the onions low and slow; do not try to speed up the process by using high heat or adding extra sugar.
Using a combination of butter and olive oil prevents the butter from burning during the long onion-cooking process.
Always place your soup ramekins on a rimmed baking sheet before putting them under the broiler to easily catch any spills or bubbly cheese overruns.
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