Mohamed Shili This delicious Julia Child French Onion Soup is a warm, comforting dish that’s perfect for a quick and easy meal. Made with tender onions, savory beef broth, and topped with melted cheese and crispy bread, it’s the ultimate cozy bowl of goodness. You can easily adjust the ingredients based on what you have on hand!
Ingredients Needed
- ½ cup (1 stick) unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- Pinch of salt and pepper, to taste
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese, diced
- ¼ cup grated Parmesan cheese
How To Make French Onion Soup Recipe
- Prepare the ingredients: Gather all the ingredients for the soup and set them aside.
- Cook the onions: Melt butter with olive oil in an 8-quart stock pot over medium heat. Add the sliced onions and stir continuously until they are tender and translucent. Be careful not to brown the onions.
- Simmer the soup: Add the beef broth, dry sherry, thyme, and season with salt and pepper. Let the soup simmer for 30 minutes, stirring occasionally. While the soup simmers, preheat the oven’s broiler.
- Prepare the bread and cheese: Ladle the soup into oven-safe bowls. Place one slice of French bread on top of each bowl (you can break it into smaller pieces if needed). Layer the bread with a slice of provolone cheese, half a slice of diced Swiss cheese, and sprinkle with 1 tablespoon of Parmesan cheese.
- Broil the soup: Place the bowls on a baking sheet and broil them in the preheated oven for 2-3 minutes, or until the cheese is bubbling and slightly browned. Serve hot.
Recipe Tips
- Don’t overcook the onions: Stir frequently to ensure the onions become tender without browning. This keeps the soup light and sweet.
- Use quality broth: The beef broth is key to flavor, so choose a good-quality one for the best results.
- Toast the bread before adding it to the soup: Slightly toasted bread holds up better when broiled with cheese.
- Adjust the cheese: If you don’t have Swiss or provolone, try using Gruyère or another meltable cheese for a similar effect.
- Simmer slowly: Let the soup simmer gently for a full 30 minutes to develop the deep, rich flavor.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover French Onion Soup to an airtight container and refrigerate for up to 3 days.
- Freeze: You can freeze leftover French Onion Soup for up to 3 months. Allow it to cool fully, then transfer it to a freezer-safe container. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
- Reheating: Reheat leftover French Onion Soup on the stovetop over medium heat for 5-10 minutes until hot, or microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
Nutrition Fact
Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 1200mg
- Potassium: 350mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 10g
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Julia Child French Onion Soup Recipe
Description
This delicious Julia Child French Onion Soup is a warm, comforting dish that’s perfect for a quick and easy meal. Made with tender onions, savory beef broth, and topped with melted cheese and crispy bread, it’s the ultimate cozy bowl of goodness. You can easily adjust the ingredients based on what you have on hand!
Ingredients
Instructions
- Prepare the ingredients: Gather all the ingredients for the soup and set them aside.
- Cook the onions: Melt butter with olive oil in an 8-quart stock pot over medium heat. Add the sliced onions and stir continuously until they are tender and translucent. Be careful not to brown the onions.
- Simmer the soup: Add the beef broth, dry sherry, thyme, and season with salt and pepper. Let the soup simmer for 30 minutes, stirring occasionally. While the soup simmers, preheat the oven’s broiler.
- Prepare the bread and cheese: Ladle the soup into oven-safe bowls. Place one slice of French bread on top of each bowl (you can break it into smaller pieces if needed). Layer the bread with a slice of provolone cheese, half a slice of diced Swiss cheese, and sprinkle with 1 tablespoon of Parmesan cheese.
- Broil the soup: Place the bowls on a baking sheet and broil them in the preheated oven for 2-3 minutes, or until the cheese is bubbling and slightly browned. Serve hot.
Notes
- Don’t overcook the onions: Stir frequently to ensure the onions become tender without browning. This keeps the soup light and sweet.
- Use quality broth: The beef broth is key to flavor, so choose a good-quality one for the best results.
- Toast the bread before adding it to the soup: Slightly toasted bread holds up better when broiled with cheese.
- Adjust the cheese: If you don’t have Swiss or provolone, try using Gruyère or another meltable cheese for a similar effect.
- Simmer slowly: Let the soup simmer gently for a full 30 minutes to develop the deep, rich flavor.
Julia Child French Onion Soup Recipe
