Ingredients
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½ cup butter
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8 onions, sliced
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2 cloves garlic, crushed
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1 teaspoon dried thyme
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½ teaspoon salt, or to taste
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½ teaspoon ground black pepper, or to taste
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1 cup red wine
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1 tablespoon sherry
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2 tablespoons all-purpose flour
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2 quarts beef broth
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1 French baguette, cut into 1/2-inch thick slices
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2 tablespoons olive oil, or as needed
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6 slices Swiss cheese
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6 slices provolone cheese
Directions
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Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
![Butter, onions, garlic, thyme, salt, and pepper cooking in large stockpot.]()
Dotdash Meredith Food Studios
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Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
![French onion mixture cooking in a stockpot with added red wine.]()
Dotdash Meredith Food Studios
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
![French onion mixture in large stockpot with added flour.]()
Dotdash Meredith Food Studios
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While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
![Baked baguette slices drizzled with olive oil on a baking sheet.]()
Dotdash Meredith Food Studios
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Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
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Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
![Six french onion soups with baked baguette and cheese slices on top.]()
Dotdash Meredith Food Studios
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Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.
![close up view of Restaurant-Style French Onion Soup with melted cheese on top, in a white bowl on a white plate with a spoon]()
DOTDASH MEREDITH FOOD STUDIOS
Recipe Tips
You can use the slicer attachment of a food processor to slice onions.
You can purchase day-old bread, slice and bake it ahead of time, and keep it in a resealable bag.
Nutrition Facts (per serving)
| 792 | Calories |
| 38g | Fat |
| 77g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 792 | |
| % Daily Value * | |
| Total Fat 38g | 48% |
| Saturated Fat 21g | 106% |
| Cholesterol 86mg | 29% |
| Sodium 2170mg | 94% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 7g | 26% |
| Total Sugars 16g | |
| Protein 31g | 63% |
| Vitamin C 23mg | 26% |
| Calcium 576mg | 44% |
| Iron 5mg | 27% |
| Potassium 839mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
