French Onion Soup

prep 15 min, cook 50 min
× 4
This staple, while a bit hard on the eyes (oh the cutting!) is very easy on the mouth! Leave off the bread (or substitue a gluten-free option) to turn it into a gluten-free recipe, but be sure to go easy on the cheese if there is no bread to support it.

1

  • ½ cup
    butter (unsalted)
  • 2 tbsp
    olive oil
  • 4 cups
    onions (chopped)
Melt the butter with olive oil in an large stock pot over medium heat. When the butter foams, add the onions and sautee until soft and translucent. Take care not to brown the onions.

2

  • 40 oz
    beef broth
  • 2 tbsp
    dry sherry
  • 1 tsp
    thyme
  • ~
    salt & pepper
Add the beef broth, sherry, and thyme. Season with salt and pepper and bring to a boil. Reduce the heat and reduce to a simmer.

3

Pre-heat the oven broiler.

4

  • 4 slices
    french bread
  • 4 slices
    provolone cheese
  • 2 slices
    swiss cheese
  • ¼ cup
    parmesean cheese (grated)
Ladle the soup into four oven-safe bowls, and place a slice of bread on top of each. Divide the cheese between each bowl. Place the bowls on a cookie sheet and place under the broiler until the cheese bubbles and just starts to turn brown.
Lori Levin, AllRecipes.com, http://allrecipes.com/recipe/13309/rich-and-simple-french-onion-soup