Rich and Simple French Onion Soup

Ingredients

• 1/2 cup Unsalted Butter (Adds richness to the soup. Can substitute with salted butter, reduce added salt accordingly.)
• 2 tablespoons Olive Oil (Prevents butter from burning and adds flavor. Extra virgin olive oil recommended.)
• 4 cups Yellow Onions (Thinly sliced. Ensure they are uniformly sliced for even cooking.)
• 5 cups Beef Broth (Low sodium recommended for better control of saltiness. Can use homemade or store-bought.)
• 2 tablespoons Dry Sherry (Adds a nutty flavor. Can substitute with dry white wine, such as Sauvignon Blanc, or additional beef broth for an alcohol-free version.)
• 1 teaspoon Dried Thyme (Adds an earthy note. Can substitute with 1 tablespoon of fresh thyme, chopped.)
• to taste Salt (Season according to preference. Start with 1/2 teaspoon and adjust.)
• to taste Black Pepper (Freshly ground recommended for best flavor. Start with 1/4 teaspoon.)
• 4 slices French Bread (Thick slices, about 1 inch thick. Day-old bread works best for toasting. A baguette cut into thick rounds is ideal.)
• 4 slices Provolone Cheese (Melts well, offering a mild and slightly tangy taste. Can substitute with mozzarella for a milder flavor.)
• 2 slices Swiss Cheese (Diced; contributes a nutty flavor and good melting properties. Gruyere is a traditional and excellent substitute.)
• 1/4 cup Grated Parmesan Cheese (Adds a salty, sharp finish. Freshly grated is preferred. Pecorino Romano can also be used.)

Instructions

1. **Prepare Ingredients:** Gather all ingredients. Slice the onions thinly and uniformly, dice the Swiss cheese, and slice the French bread into approximately 1-inch thick slices.
2. **Sauté Onions:** Melt butter and olive oil in an 8-quart stock pot over medium heat. Add the sliced onions. Stir frequently, ensuring the onions soften and become translucent without browning. This should take about 15-20 minutes.
3. **Caramelize Onions:** Continue cooking the onions, stirring occasionally, until they turn a deep golden-brown color and caramelize. This step is crucial for a rich flavor and may take an additional 15-20 minutes. Adjust heat as needed to prevent burning.
4. **Add Liquids and Seasonings:** Pour in the beef broth and sherry (or substitute). Add the dried thyme, salt, and pepper. Stir well to combine.
5. **Simmer Soup:** Bring the soup to a gentle simmer. Reduce the heat to low, cover partially and simmer for 30 minutes, allowing the flavors to meld together. Stir occasionally.
6. **Prepare Broiling:** While the soup simmers, preheat the oven's broiler. Place oven-safe bowls on a baking sheet.
7. **Assemble Soup:** Ladle the soup into the oven-safe serving bowls. Place one slice of French bread on top of each bowl, breaking it into pieces if necessary to fit.
8. **Add Cheese:** Layer each slice of bread with a slice of provolone, followed by half a slice of diced Swiss cheese, and then sprinkle with 1 tablespoon of grated Parmesan cheese.
9. **Broil:** Place the baking sheet with the bowls under the preheated broiler. Broil until the cheese is melted, bubbly, and lightly browned, about 2-3 minutes. Watch carefully to prevent burning.
10. **Serve:** Remove from the oven with caution as the bowls will be very hot. Allow to cool slightly before serving. Serve immediately and enjoy!
11. **Additional Tip:** For a deeper flavor, add a bay leaf during simmering and remove before serving. A splash of Worcestershire sauce can also amplify the umami notes.