Oven-Baked French Onion Soup Recipe

Cook the Onions

In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 30-35 minutes.

Add Garlic and Broth

Stir in the minced garlic and cook for an additional minute. Then add the beef broth, white wine, thyme, bay leaf, salt, and pepper. Bring to a simmer and let it cook for 20 minutes.

Prepare the Croutons

While the soup is simmering, preheat your oven to 375°F (190°C). In a large bowl, toss the cubed French bread with olive oil, garlic powder, and salt. Spread the bread cubes on a baking sheet in a single layer and bake for 10-15 minutes, or until golden and crispy.

Assemble and Bake

Remove the bay leaf from the soup and ladle the soup into oven-safe bowls or crocks. Top each bowl with a generous amount of Swiss and Provolone cheese, and place the croutons on top. Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.

Serve

Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your delicious Oven-Baked French Onion Soup!