Rich French Onion Soup with Three-Cheese Topping
A deeply satisfying French onion soup featuring tender caramelized onions simmered in beef broth with sherry and thyme, crowned with crusty French bread and a luxurious blend of provolone, Swiss, and Parmesan cheeses. Perfect for cold evenings or as an elegant starter, this version stands out with its triple-cheese topping that creates an irresistibly bubbly, golden crust under the broiler.
Ingredients
- ½ cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- 1 pinch salt and pepper to taste
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese (diced)
- ¼ cup grated Parmesan cheese
Instructions
- 1
Gather all ingredients
- 2
Melt butter with olive oil in stock pot over medium heat
- 3
Add onions to butter and stir continually until tender and translucent without browning
- 4
Add beef broth, sherry, and thyme then season with salt and pepper
- 5
Let simmer for 30 minutes
- 6
Meanwhile preheat oven broiler
- 7
Ladle soup into oven-safe serving bowls and place bread slice on top
- 8
Layer bread with provolone slice, diced Swiss, and Parmesan cheese
- 9
Place bowls on cookie sheet and broil until cheese bubbles and browns slightly
Tips
Do not brown the onions when cooking - keep them tender and translucent for the best flavor
Break bread into pieces if needed to fit properly in your serving bowls
Watch carefully during broiling as cheese can go from perfectly bubbly to burnt quickly
Good to Know
Refrigerate leftover soup for up to 3 days. Store bread topping separately to prevent sogginess.
Soup base can be made 1 day ahead. Add bread and cheese just before serving.
Serve immediately while cheese is hot and bubbly in oven-safe bowls.
Common Mistakes
Do not brown onions to avoid bitter flavor
Watch broiler closely to avoid burnt cheese
Use oven-safe bowls to prevent cracking under broiler heat
Substitutions
FAQ
Can I make this without alcohol?
Yes, substitute the dry sherry with additional beef broth or white wine vinegar for depth of flavor.
What if I don't have oven-safe bowls?
Toast the bread separately with cheese, then float on top of soup served in regular bowls.
How long will leftovers keep?
Soup base keeps 3 days refrigerated. Store bread topping separately and reheat soup before adding fresh cheese topping.