Restaurant-Style French Onion Soup

Recipe View 35 mins Melt butter in a large, heavy-bottomed stockpot over medium heat. Add sliced onions, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until the onions are deeply caramelized and a rich, golden brown color, about 30-40 minutes.

Recipe View 15 mins Pour in red wine and sherry; bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce heat to low and simmer until the alcohol has mostly evaporated and the flavors have melded, about 15 minutes.

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C).

Recipe View 3 mins Sprinkle the onion mixture with flour and stir well to coat. Cook, stirring constantly, for 2-3 minutes to create a roux.

Recipe View 20 mins Gradually pour in beef broth, stirring continuously to prevent lumps from forming. Bring to a simmer and cook until slightly thickened, about 20 minutes.

Recipe View 13 mins While the soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake in the preheated oven until golden brown and crispy, 12-14 minutes, flipping halfway through baking. Set aside.

Recipe View 2 mins Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Recipe View 2 mins 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.

Recipe View 4 mins Broil soup until the cheese is melted, browned, and bubbly, 3-5 minutes. Watch carefully to prevent burning.